Mushroom Tortelloni with Duck Confit and Truffled Marsala Sauce

Just wanted to post a quick pic of tonight’s dinner, loosely inspired by a dish at The Burgundy Room. And it’s nearly 100% local, to boot. I’m making it for this week’s Presto Pasta Night event.


I bought some duck confit from North Market Poultry & Game, and shredded it and put it in with some Marsala sauce from Pastaria Seconda, to which I added just a touch of black truffle oil to add richness. Then I tossed in a pound of cooked mushroom tortelloni (also from Pastaria Seconda). Quick. Yummy. Local.

And speaking of North Market Poultry & Game, cassoulet is back! :) Served with a slice of delicious Eleni Christina bread, it’s just what the doctor ordered on a chilly day. If you’re over that way, it’s definitely worth trying.

6 thoughts on “Mushroom Tortelloni with Duck Confit and Truffled Marsala Sauce

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