Tortellini Paneng ped

per serving

tortellini filling

80g duck breast, finely chopped
20g onion, chopped


500g bread flour
8 egg yolks
2 whole eggs
10g salt
10ml olive oil

paneng sauce

80ml coconut milk
15g red curry paste
5g kaffir lime leaves
10ml fish sauce
10g palm sugar
20g parmesan cheese
20ml whipping cream

grilled duck breast

80g duck breast
10ml red wine

red chilli

Heat a tablespoon of olive oil in a pan: sweat the onion then add the duck breast and season with salt and pepper. Cook on a low heat until the meat is well done.

Mix all the pasta ingredients together with 20ml of water and roll a very thin dough. To make round-shaped tortellini, cut the dough with a round cutter of 8 cm diameter. Cut close to get the most tortellini out of the dough. Place a teaspoon of the filling in the middle of each disc. Fold the pocket upwards in half, then, using the nail of your little finger, wrap the two corners around your finger. Press tightly to seal. Toss with flour, set aside on well-floured baking sheet, and cover. Repeat until all the dough is used up.

For the Paneng sauce, heat the coconut milk with the curry paste until it starts to take on an oily consistency. Add the kaffir lime leaves, fish sauce, palm sugar, and parmesan. Bring to the boil, then take off the heat and stir in the cream.

Season the duck breast for grilling on all sides with salt, pepper and wine and leave to rest for 15 minutes. Starting with a cool heavy pan to render out as much fat as possible, place the duck breasts skin side down and turn the heat to medium. Cook for 6 to 8 minutes, then flip the breasts and cook for another 3 to 4 minutes.

Cook the tortellini in boiling salted water for 4 minutes. Slice the duck breast, add the Paneng sauce and garnish with kaffir lime leaves and slices of red chilli. Garnish with a teaspoon of coconut milk.