Cannelloni filled with duck breast and mushrooms

Ingredients for 4 servings:

• 1 pack of cannelloni, without pre-cooking
• 1 piece(s) of cheese (Taleggio), small
• 1 duck breast
• 250 g chanterelles, oyster mushrooms, porcini mushrooms etc.
• 1 cup crème fraîche
• 1 clove(s) garlic
• 1 shallot(s)
• 1 tbsp soup vegetables, salted yourself, or a stock cube
• rosemary
• salt and pepper
• 250 g tomatoes
• 1 shallot(s)
• olive oil
• 1 clove(s) garlic
• 2 tsp tomato paste
• Thyme, fresh
• Basil, fresh
• Sugar
• salt and pepper
• ml milk
• 1 tbsp butter
• 1 tbsp flour
• salt and pepper
• nutmeg
• 1 dashes lemon juice

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

topped with Taleggio

First, remove the skin from the duck breast and place the meat in the freezer with the crème fraîche for half an hour. For the tomato sauce: Roughly chop the tomatoes and shallot and sauté in olive oil, add the tomato paste and roughly chopped garlic and simmer for 10 minutes. Add the basil and thyme and puree in a blender, season with salt and pepper, and set aside. For the béchamel: Lightly toast the flour and butter, deglaze with the milk, stirring vigorously. Add enough milk until the sauce reaches the desired consistency, season with nutmeg, add a squeeze of lemon juice (or more), and season with salt and pepper. For the filling: Place the skin of the duck breast in a moderately hot pan and fry until crispy. The skin should render out a lot of fat and become very crispy. Remove and set aside. Clean and finely chop the mushrooms, finely chop the shallot, and fry both in the still-hot duck fat until the mushrooms are tender. Add a tablespoon of soup vegetables and season with salt and pepper. Place the ice-cold duck breast in a blender with rotating blades along with half a cup of crème fraîche, rosemary, a clove of garlic, salt, and pepper, and finely chop everything in the blender until it reaches a creamy consistency. Mix this stuffing with the mushrooms and the duck skin, which has been cut into very small pieces, and then transfer everything to a freezer bag. Place it in one of the bottom corners and cut off a small corner at the very end to create a hole. Use this “piping bag” to fill the raw cannelloni. Spread some tomato sauce on the bottom of an ovenproof dish and place the filled cannelloni in the dish. Spread some béchamel on top, top with the tomato sauce again, and finally spread the Taleggio on top. The whole thing goes into the oven at 200° for 45 minutes.