Duck Ravioli Recipes

DUCK CONFIT RAVIOLI

Steps:

• Step 1 On a clean work surface, like a large cutting board or counter, pile the flour up and use a fork to create a well in the middle with high raised sides. Crack the eggs into the well. Add the olive oil, water and kosher salt. Using a fork, beat the egg to slowly incorporate the flour by pulling it in from the sides of the well. As you continue to pull more flour and mix, the dough will start coming together. Using your hands, the fork or a bench scraper, work the dough until it comes together. Add more flour if it is sticky, add a few splashes of water if it is too dry.
• Step 2 Knead the dough for 8 - 10 minutes until smooth and elastic. Wrap the dough in plastic wrap and set aside for 20 minutes to rest.
• Step 3 While the dough is resting make the ravioli filling. {The pre-cooked duck confit from the store is great because you can just warm it under the broiler and shed it for this recipe.} Add the shredded duck confit to a medium sized bowl and add the egg, ricotta, parmesan, thyme and parsley. Fold the ingredients together until combined. Set aside
• Step 4 Sprinkle a large sheet pan with flour or cornmeal. Unwrap pasta and cut into four sections. You will work with one section at a time. Wrap the remaining three up in plastic in the mean time so your dough won't dry out. Flour your work surface and roll out the dough with a floured rolling pin, working from the middle and rolling out. Try to get the thinnest and longest piece of dough you can to cut into two pieces for a frame. Keep rotating and turning the dough to prevent sticking. If using a ravioli maker like myself you'll need 2 long rectangle shapes.
• Step 5 Once your dough is rolled very thin, place one strip of the dough over your ravioli frame and press the dough into the frame with the indented tray. Fill each indent with about a teaspoon of duck confit filling. Try your best not to overfill! Place the second strip of pasta over the strip with filling. Press strips together with your fingers.
• Step 6 Using a rolling pin gently roll the pin over the frame until the frame is visible. Remove ravioli and trim out the squares using a knife or ravioli cutter. You may have to pinch the sides of the ravioli to make sure it's sealed. Place the ravioli on the floured or cornmeal sheet pan. Remove the excess dough and re-roll. Repeat the process until dough and filling is used. Let ravioli dry for 20 minutes before cooking. {Ravioli may be frozen at this point for later use.}
• Step 7 To cook, bring a large pot of salted water to boil. Drop in your raviolis and stir gently. Cook for about 5 minutes and drain well. Pour back into the hot pot and drizzle with a little olive oil to prevent from sticking. Place on the warm burner just to keep warm while making the sauce. {You don't need the burner on!}
• Step 8 In a large pan, heat the olive oil over medium high heat. Add the chopped shallot and quartered cremini mushrooms, cook until mushrooms begin to brown, about 5 minutes. Add the garlic and thyme and cook while stirring until fragrant, about 30 seconds. Add the white wine and deglaze the pan. Bring wine to a boil in the pan and reduce for about 2 minutes. Add the vegetable stock, bring to a boil in the pan and simmer for 2 minutes. Turn heat down to low and add the cream. Simmer on low for 3 minutes until sauce is thickened. If too thick add a splash more of vegetable stock. Season with a pinch of kosher salt and black pepper.
• Step 9 Pour sauce over the cooked ravioli and serve with grated parmesan and micro kale for garnish. {Micro kale can be found at your local grocery store in the salad or greens section. Such a fun garnish that tastes delicious and looks impressive on a plate.}

DUCK RAVIOLI

Steps:

• For the filling: Saute pork with garlic for a few minutes and drain fat.
• Place pork-garlic saute into mixing bowl, and add duck, chard, basil, oregano and parsley.
• Run mixture through meat grinder, processing into a fine paste, and return to mixing bow.
• Mix in ricotta, egg yolks and salt.
• For the ravioli: Sift the flour into a mound on the mixing board, make a hole in the middle of the flour, and add the eggs, water and salt to the flour.
• Beat eggs with a fork, slowly mixing in about half the flour, then mix in remaining flour with the hands, adding a little water if necessary to give the dough the proper consistency for rolling.
• Let it rest while mixing the other batches, adding each batch to the original, kneading it into a large ball.
• After the mixture has rested for 15 minutes or so, cut ball in half and place it on the floured bread board.
• Using a 30" wooden rolling pin, roll dough until paper thin, sprinkling with flour to ensure that it does not stick or tear.
• The key is to put very little pressure on the rolling pin, wrapping the dough around the pin and gently spreading it with the palms of the hands as it is being wrapped. *You can tell if the dough is ready if you can hold it up by the corners with two hands and find that it is translucent.
• For the sauce: Saute garlic and mushrooms in olive oil/butter mix.
• After 5 minutes, add marsala, cooking until about half the marsala has boiled off.
• Reduce heat to simmer, mix in whipping cream, and stir for a minute or two.
• Add a bit of salt and pepper to taste.
• Pour mixture on ravioli and enjoy!

DUCK EGG RAVIOLI, SHEEP'S MILK RICOTTA AND ALMOND BROWN BUTTER

Steps:

• For the ravioli: Mix together the ricotta, orange zest, parsley, Parmesan cheese, and season well with freshly ground black pepper. Set aside.
• Lay the pasta dough out in long sheets on your counter. Working quickly, place 4 dollops of ricotta mixture along 1 sheet pasta, spacing them about 5 inches apart. Form the ricotta mixture into small "nests" with sufficient space for a duck egg yolk in each.
• Carefully transfer the yolks into each ricotta nest.
• Using a spray bottle filled with water, gently mist the pasta sheet to seal. Lay the second sheet of pasta over the first and use a ring cutter to seal. Seal the pasta gently with fingers.
• Dust a half sheet tray with flour and transfer the ravioli to the tray. Freeze until needed.
• When ready to serve: Bring a large pot of salted water to the boil and cook the ravioli approximately 2 to 3 minutes, being careful not to overcook.
• For the sauce: Add the butter to a saucepan over high heat; as it begins to melt, add the sage leaves and almonds. Allow the butter to brown. Squeeze in the orange juice and add a ladleful of pasta water. Add the Parmesan cheese. Using a slotted spoon, scoop the ravioli from the water and place directly into sauce, tossing to coat. Transfer the ravioli to plates and finish with a drizzle of extra-virgin olive oil and a sprinkle of Parmesan cheese.
• To make the pasta dough: Mound the "00" flour on a cutting board or countertop. Sprinkle the salt over it. Form a well in the center of the flour and pour in the yolks. Add the olive oil and break each yolk. Using a plastic bench scraper or your fingers, draw the flour over the yolks from the perimeter. Continue to mix the flour into the yolks until it's all incorporated, kneading only enough for it to come together. Shape the dough into a rectangle, about 1/2-inch thick. The mixture should be dense, flaky, and crumbly. Cover the dough with a damp towel and let it rest for 10 to 30 minutes.
• Cut the dough into 4 pieces. Take one piece of dough (keeping the others covered) and flatten it with your hands. If the dough feels very dry, dampen the surface with a few drops of water using your fingers or a pastry brush. Starting with the rollers of your pasta machine set to the widest setting, pass the dough through, five or six times, or until the dough begins to become pliable. Do the same for the remaining pieces. Narrow the rollers by one setting and roll each piece through it once. Continue narrowing the rollers and rolling the pasta through each consecutive setting one time until the dough has reached the desired thickness.
• Proceed to cut the pasta as desired, tossing the finished pasta with the rice flour to prevent sticking. The pasta at this point can sit at room temperature covered with parchment or a dry towel, something that will allow it to breathe but not dry out, for up to half a day. It can also be cut as desired, tossed with rice flour, and frozen in plastic bags for up to a month.

DUCK AND SMOKED RAVIOLI WITH BROWN BUTTER, BASIL AND SUN-DRIED TOMATOES

Steps:

• Preheat oven to 400 degrees F. Sear duck breast on grill and transfer to oven and finish cooking breast to 155 degrees F. Place in refrigerator and cool down. Take breasts and finely mince. Mix in remaining ingredi
• Blend together the eggs, oil, water and salt; fold together into the flour and let set until dough is firm. Using this dough, then follow the Ravioli machine's directions placing 1-ounce of filling in each ravioli. Place finished ravioli in boiling water for approximately 8 to 12 minutes or un
• Place butter in hot skillet and cook until browned. Add wine and reduce by 1/3, then add chicken stock and remaining ingredients. Reduce again by 1/3.
• Gently saute Ravioli in butter sauce and serve with a fresh sprig of

DUCK RAVIOLI

Steps:

• For the filling: Saute pork with garlic for a few minutes and drain fat. Place pork-garlic saute into mixing bowl, and add duck, chard, basil, oregano and parsley. Run mixture through meat grinder, processing into a fine paste, and return to mixing bow. Mix in ricotta, egg yolks and salt. Use mixture in ravioli dough as described in Ravioli recipe. For the ravioli: Sift the flour into a mound on the mixing board, make a hole in the middle of the flour, and add the eggs, water and salt to the flour. Beat eggs with a fork, slowly mixing in about half the flour, then mix in remaining flour with the hands, adding a little water if necessary to give the dough the proper consistency for rolling. Let it rest while mixing the other batches, adding each batch to the original, kneading it into a large ball. After the mixture has rested for 15 minutes or so, cut ball in half and place it on the floured bread board. Using a 30" wooden rolling pin, roll dough until paper thin, sprinkling with flour to ensure that it does not stick or tear. The key is to put very little pressure on the rolling pin, wrapping the dough around the pin and gently spreading it with the palms of the hands as it is being wrapped. *You can tell if the dough is ready if you can hold it up by the corners with two hands and find that it is translucent. For the sauce: Saute garlic and mushrooms in olive oil/butter mix. After 5 minutes, add marsala, cooking until about half the marsala has boiled off. Reduce heat to simmer, mix in whipping cream, and stir for a minute or two. Add a bit of salt and pepper to taste. Pour mixture on ravioli and enjoy!

DUCK CONFIT RAVIOLI RECIPE - (4.5/5)

Steps:

• RAVIOLI METHOD To prepare the duck confit ravioli filling- combine the 1 cup of duck confit with ½ tsp. fresh thyme, 2 tbsp. water chestnuts, 1 tbsp. olive oil, ½ tsp. roasted garlic and salt and pepper. Place 1 Tbsp. of the filling onto a 2 inch square of pasta dough. Brush the pasta dough with egg and place another 2 inch square sheet of pasta dough on top. Crimp the edges and set aside. Cook 2 ravioli in salted boiling water until tender, serve on top of ¾ cup of the parsnip puree and garnish with shaved Parmesan and fresh herbs. Serve.

WILD DUCK PORCINI RAVIOLI

Steps:

• Preheat oven to 450 F degrees.
• Start a large stock pot of water to boil for ravioli.
• For the Filling.
• Rinse duck and pat dry. Season inside and out with salt and pepper. Cut vegetables into wedges. Stuff duck cavity with vegetables and squeeze juice of orange into cavity. Place duck on roasting rack. Roast for 15 minutes on 450. Reduce heat to 350°F and cook until thermometer reads 160 in thigh.
• Remove meat from bone, reserving bones to make a secondary stock. (this could be used in place of the reserved mushroom stock as suggested for the ragu-it would give greater depth to the dish without the mushrooms overpowering the delicate ravioli).
• Shred or dice very fine the duck. Moisten with meat with the juices from roasting pan if necessary.
• For the Pasta Dough.
• Mix dry ingredients, eggs, water and salt in a bowl. Knead dough until it is silky soft (about 25 minutes by hand).
• Roll out on a floured surface to ¼ inch thickness. If dough is sticky, sprinkle with flour.
• Using a biscuit cutter or small glass, cut 3-inch circles from the dough.
• Place a spoonful of the mixture in the center of the circle and top with another circle of dough.
• Crimp the edges with a fork, being sure to completely seal the ravioli. If needed, moisten the edge of the bottom circle with cold water before crimping the top circle over the filling.
• For the Ragu.
• While duck is roasting, place dried wild mushrooms in heat-proof container and add boiling water to cover. Allow to stand until mushrooms are reconstituted, about 1 hours or so. Drain mushrooms, reserving liquid. Chop mushrooms into bite-sized pieces. Reserve.
• Add veal demi-glacé to sauté pan along with reserved mushroom liquid (be sure to strain mushroom liquid to remove any particles and/or residual dirt). Create a sauce from the demi-glace making sure it isn't too thin or too thick. Add mushrooms to the sauce. Adjust seasonings as needed.
• For the Ravioli.
• Make ravioli by filling with desired amount of duck, sealing with egg wash (or water) and removing all air bubbles from each ravioli.
• Cook ravioli in boiling water until al dente, about 6 minutes.
• Drain ravioli, reserving some of the pasta liquid. Quickly add ravioli to ragu. Gently toss to coat ravioli with ragu. Add additional cooking liquid from pasta if necessary. You don't want this too dry.
• Dish into pre-heated, large shallow rimmed bowls. Place a 1/4-1/3' slice of Foie Gras on top of ravioli.
• Serve with parmesean cheese on the side.

FIVE-SPICE DUCK WITH BUTTERNUT SQUASH RAVIOLI AND BROCCOLI RABE

Steps:

• For duck:
• Boil plum wine in heavy medium saucepan until syrupy and reduced to generous 1/3 cup, about 16 minutes. (Can be made 1 day ahead. Let stand at room temperature. Rewarm over low heat before using.)
• Using heavy large knife, cut each duck lengthwise in half. Cut away backbone. Cut off leg-thigh pieces, then cut off breast pieces; trim excess fat. Remove bones from breast pieces. Transfer leg-thigh pieces and breast pieces to platter (reserve remaining duck trimmings for another use).
• Preheat oven to 375°F. Mix Chinese five-spice powder, salt, ground black pepper, and ground ginger in small bowl. Rub spice mixture all over duck pieces. Heat olive oil in heavy large ovenproof skillet over medium-high heat. Add leg-thigh pieces and cook until deep brown, about 4 minutes per side. Cover skillet and roast duck in oven until cooked through, about 45 minutes. Transfer duck to plate; cover with foil to keep warm.
• Heat same skillet over medium-high heat. Add duck breasts to skillet; cook to desired doneness, about 10 minutes per side for medium.
• Meanwhile, prepare ravioli:
• Cook ravioli in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Cook bacon in heavy large skillet over medium heat until crisp, about 8 minutes. Transfer bacon to paper towels. Discard all but 2 tablespoons drippings in skillet. Add onion to skillet; sauté until tender and golden, about 12 minutes. Add butter, then broccoli rabe and sauté just until broccoli rabe begins to wilt. Add ravioli; stir until heated through. Stir in bacon. Season with salt and pepper. Divide ravioli mixture among 4 plates. Arrange duck leg-thigh pieces atop ravioli. Thinly slice duck breasts and fan out alongside. Drizzle with reduced plum wine syrup and serve.
• *Plum wine is available at Asian markets, liquor stores, and in the liquor section of some supermarkets.
• **Chinese five-spice powder is a spice blend that usually contains ground anise, cinnamon, star anise, cloves, and ginger; available in the spice section of most supermarkets.