Duck Mix
Mince the duck meat, lardo and chicken livers using a mincer attachment on a Kitchen Aid.
Place this mix into a bowl and add the cooked shallots and garlic.
Season and add the brandy and thyme.
Check the flavour and seasoning by cooking a small amount in the oven and tasting.
Pasta
Place the flour and salt in a food processor then slowly add the eggs and olive oil.
Take the mix out of the food processor and knead for 5mins until the dough is smooth and elastic.
Clingfilm the dough and rest for 1 hour.
Jerusalem Artichokes
Warm the vinegar and dissolve the sugar inside. Pour over the sliced artichokes.
Agnolotti
Roll the dough through a pasta machine until you can see your hand through the pasta sheet (setting 1 on the machine).
Using a teaspoon place a small amount of the duck farce, equally spaced apart along the length of the pasta.
There should be a gap of 3cm in between each spoon of farce.
Carefully fold the pasta over the mix and seal the pasta around the farce.
Using a pasta cutter wheel, cut in between each agnolotti. Place them on a lightly floured tray.
Trompettes
Cook the trompettes in foaming butter until crispy and drain on kitchen paper.
Serving
Cook the agnolotti in boiling salted water for 3mins, then place them in the duck sauce and boil for a further 1min. Spoon them into a bowl, place a few slices of artichokes on top and finish with the deep fried sage, crispy trompettes and grated parmes
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