Duck confit cannelloni...

Ingredients

• 8 nos lasagna sheet or tube pasta
• 250 g duck confit
• 100 g red and yellow bell peppers (diced)
• 100 g button mushroom (sliced)
• 50 ml cream
• 50 g parmesan cheese
• 50 g mozzarella cheese
• Salt and pepper

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Preparation

• Cook pasta in a boiling salted water for about 7 minutes, cool down and set aside. Heat up a non sticky pan and saute capsicum for about 2 minute and add in duck confit, stir.
• Add in cream and let it boiled, once boiled low fire and reduce. Lay pasta sheet on a clean surface (use plastic wrap), put duck mixture on one side of the pasta and roll.
• Grease up a tray with oil, place cannelloni on the tray, put some mozzarella cheese on top of it and roast in oven at 200'C for about 5 to 7 minutes.
• Herbed cream sauce:
  Boiled same amount of cream and chicken stock and reduce into half. - use one cup of cream and half cup of stock. Once reduced add in herb (parsley, oregano and basil), add some Parmesan and check seasoning.