Soak the raisins in the Armagnac. Crumble the duck thighs.
Sauce: brown the chicken breast finely chopped with confit fat. Add the julienned onion and continue browning. Once golden, add the shredded duck and continue frying.
For the pear béchamel, cook the butter until golden brown. Add the cream of milk and the chicken broth and bind well. Season and continue stirring. Add the nutmeg and keep binding. Add the peeled and cut pear and the egg yolk. Keep binding until it has a creamy béchamel texture.
Fill the pasta sheets with the filling and roll up well.
Place the cannelloni on top on a béchamel bed in a glass dish, top with the béchamel also on top. Sprinkle with grated parmesan cheese and grill in the oven at 200ºC for half an hour.
Ingredients
Directions
Soak the raisins in the Armagnac. Crumble the duck thighs.
Sauce: brown the chicken breast finely chopped with confit fat. Add the julienned onion and continue browning. Once golden, add the shredded duck and continue frying.
For the pear béchamel, cook the butter until golden brown. Add the cream of milk and the chicken broth and bind well. Season and continue stirring. Add the nutmeg and keep binding. Add the peeled and cut pear and the egg yolk. Keep binding until it has a creamy béchamel texture.
Fill the pasta sheets with the filling and roll up well.
Place the cannelloni on top on a béchamel bed in a glass dish, top with the béchamel also on top. Sprinkle with grated parmesan cheese and grill in the oven at 200ºC for half an hour.
