Chop the duck breast into small pieces. Cook the spinach in a pot without water, over a low heat, until the liquid has evaporated. Remove from pot, cool and chop very finely.
Trim crusts and dip the white of the bread in the milk, squeeze out the excess liquid and mix with the spinach.
Sauté the mushrooms, scallions and duck breast mixture for a few minutes, stirring well. Next, chop the whole very finely and add to the spinach, and bread mixture. Add bone marrow, parsley and cream. Add salt and pepper to taste and mix well.
This stuffing is suitable for ravioli and tortelloni. Sauces may vary from melted butter, sage and Parmigiano to a reduction of duck sauce.
