The duck for the tortellini is roasted first – the idea is that when you put a little parcel in your mouth, you think of roasted duck with hints of mushrooms. Preheat the oven to 180°C.

Add the reserved duck meat, the herbs and the mushrooms. Stir in the tomato paste, marsala and stock, and cook for 10 minutes until well combined. Allow to cool, then mince (do not blend or puree).

but also Duck-Duck-Duck Tortellini on the menu. “Goose,” Carmellini says. “You want to say ‘goose.’ Which is playful, yes, but there is foie gras, too.” Courtesy Cafe Carmellini The ...