Preparation

Season the duck and put it in a pan, on the fire, without oil. At medium cooking, incorporate the vegetable, into medium pieces, except the tomato.

Let it soften for a while, so it has color, and remove it. Add the tomato, diced, and let it stir for a few minutes. Incorporate the cognac and flame it, add cinnamon and laurel, thyme and rosemary, soak it with water and let it simmer. When they are about 10 min, add the pears, peeled, without the heart and cut to dice. Finish cooking the meat and the pears.

Stick it together. Boning the meat and passing it through the chopper, with a thick measure. Let the broth cool and remove the greasy part. Reduce to sauce texture and blend with butter.

For the pasta: mix the ingredients until a homogeneous paste is made. Boil it in salted water.

Stretch the pasta thinly (using a pasta machine) and cut it to the desired size (like a big cannelloni or three small ones). Boil and cool.

For the plums: boil the ingredients together until the muscatel evaporates.

Fill the cannelloni with the duck meat and pears, and heat them to the microwave or to steam. On a plate, put a cannelloni and cover it with the sauce. Add three or four plums around it.

A glamorous pasta

A mixture of duck with pears to fill the cannelloni with flavor. And plums with muscatel to aromatize it.