This is probably my most ambitious homemade pasta project for #RontiniFriendsgiving #RontiniParties because I had to marinate the duck legs, cook the duck legs, hand-shred the duck legs, mince/grind the duck legs through a meat grinder, make the farce, pipe the farce into the freshly made pasta dough, fold/shape the dough…
I decided to make the pasta a weekend before the actual date because there was no way that I could make pasta dough from scratch and do all of that in one day along with the other day-of Thanksgiving prep!
So here you have Cappellacci (meaning little hats) filled with 5 Spice Duck Leg with Celery in a Brown Butter Sage Sauce with Fennel, Fines Herbes, Cured Egg Yolk, and Fennel Fronds.
