Savory Duck Confit Cannoli

Fifth Place 2014 Chef Recipe Contest, Chef Stephen Belin, Georgia Southern University/Lakeside Café, Statesboro, GA


Serving Size {4-6 Servings}


1 cup Ricotta Cheese, strained overnight
1/2 cup Pecorino Cheese, grated
Zest of one medium-sized Orange
Zest of half of one Lemon
2 Tbsp Currants or chopped Raisins
2 Tbsp Toasted Almonds, chopped roughly
5 Mint Leaves, finely chopped
Salt and Pepper, to taste 1cup Maple Leaf Farms Duck Confit Meat, shredded
1 Onion, sliced and caramelized with 1 tsp Balsamic Vinegar

Cannoli Shells:
1/2 cup All-Purpose Flour
1/2 cup Semolina Flour
1/2 tsp Sugar
1 Tbsp Duck Fat
1/2 tsp Clove
1/2 tsp Cinnamon
Salt, to taste
1 Egg
1 Tbsp Marsala Wine, or more as needed
Canola Oil for frying
Cannoli Mold

Chocolate Sauce:
6 oz Bittersweet Chocolate
1 tsp Cayenne Pepper
Salt, to taste
Heavy Cream, as needed to thin

Mint Leaves
Chili Flakes


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Cannoli Cheese Filling:
In large bowl, thoroughly mix ricotta cheese, pecorino cheese, zest, currants, chopped almonds, mint, salt and pepper. Place in piping bag (or plastic bag with corner cut off). Set aside.

Cannoli Meat Filling:
Mixed shredded duck confit with finely chopped caramelized onion. Set aside.

Cannoli Shells:
In a food processor, add both flours, sugar, duck fat, clove, cinnamon and salt. Pulse until mixture resembles breadcrumbs.

Add egg and wine. Mix until dough is smooth and pliable, adding additional wine as needed to gain proper, smooth consistency.

Wrap dough in plastic wrap and refrigerate for at least one hour.

When dough is sufficiently chilled, remove from refrigerator; roll out on lightly floured surface to a thickness of approximately 1/8th of an inch into a rectangular shape.

Cut into squares for cannoli, four for large cannoli, six for smaller.

Fill a large, heavy-bottomed pot with canola oil a third of the way up; heat to 350 degrees F on the stovetop. (If you do not have a candy thermometer, sprinkle a pinch of flour into heated oil and if it sizzles, it is safe to fry.)

Starting with one corner, wrap a square of dough around the cannoli mold, pressing to seal edges where they overlap.

With tongs, plunge dough and mold into fry oil, frying until golden brown. Remove from oil, drain on cooling rack. Repeat with remaining squares.

Chocolate Sauce:
Melt chocolate in a double boiler, add cayenne and salt. When mixture is melting, test viscosity and add heavy cream as needed to thin for drizzling.

Use enough duck confit mixture to cover bottom half of each cannoli shell. Compress confit to an even thickness with the flat blade of a dinner knife. Pipe cheese mixture into the remaining space of each cannoli shell.

Arrange 3-4 cannoli on platter or plates; drizzle lightly with chocolate sauce and garnish with mint leaves and chili flakes.

2014 Chef Recipe Contest

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5 stars