Cannelloni filled with braised duck and foie-grass

To cook the duck:

• Put the duck in a container, seasoned with salt and pepper and a little olive oil, and bake in the oven until golden in colour.
• Add filleted garlic and carrot in half-moons, cover and leave to cook for approximately 15 more minutes.
• Add the white part of the leek cut into half-moons, cover and leave to cook for a further15 minutes.
• Pour over some white wine, allow to reduce for 5 minutes, add the poultry stock, cover and let to cook until it is completely done (approximately 40 minutes).
• Remove from the oven, remove from the bone and shred. Set aside.

For the stuffing:

• Fry to soften the onion cut into brunoise. Once tender, add the duck and the diced foie-grass micuit.
• Cook for some minutes and season with basil.

For the cannelloni:

• Prepare fresh saffron pasta.
• Cut the pasta into 7x7 centimetres squares.
• Boil.
• Fill from 3 to 4 cannelloni per portion.

For the sauce:

• Remove grease from the left over broth from the baking.
• Blend together with the vegetables, sieve and bind with the creamed corn.
• Add salt and pepper as needed.

For the garnish:

• Dice the carrot and the courgette with the skin on and boil.
• Boil the peas.

ASSEMBLY

• Warm up the cannelloni in the oven or in the microwave, covered with cling film.
• Plate up the cannelloni, pour over the duck sauce and garnish with the vegetables.