Fully Prepared Duck Cannelloni Meal
House made cannelloni pasta, stuffed with confit duck leg, roasted pear, caramelized onion & mascarpone cheese, in a Gorgonzola cream sauce with a walnut praline & duck skin crumble.
Each meal contains:
- 1 bag of 2 duck cannelloni in Romesco sauce
- 1 bag duck & walnut crumble
Pairing:
- White - Fiano, Falanghina, or Pinot Grigio from Italy, or Spanish Albariño
- Red - Rioja from Spain, Chianti, Dolcetto, or Barbera D’Alba from Italy, or Pinot Noir from the New World
Cooking Instructions:
Duck cannelloni - 17 minutes (after the cannelloni is finished cooking, give the bag a slight shake to emulsify the sauce)
Crumble - shake over top as the garnish
