Duck Wing Confit Ravioli Recipes

DUCK CONFIT RAVIOLIS

Steps:

• Place the flour on a clean work surface. Make a well in the center of the flour, break the eggs into the well. Add salt and olive oil in the center of the well and mix gently with a fork.
• Slowly begin incorporating flour in the flour pulling side of the well. With your hands or a food processor continue working the dough until it comes together. If the dough is too dry, add a little water; if too wet or sticky, add a little more flour.
• Keep working the dough and continue kneading until the dough becomes smooth and elastic, about 8-10 minutes. Gather the kneaded dough and form a ball. Cover the dough ball with plastic or aluminum foil and let stand at room temperature for at least 1 hour.
• Lightly flour the work surface, place the ball of dough in the floured area. With the palm of your hand, flatten into a circle about six inches. With a lightly floured rolling pin, roll out the dough starting from the center and sideways, slightly rotate the position of the rolling pin with each move, always starting at the center and rolling sideways. (Keep the dough covered until ready to use.)
• Continue stretching until the dough is uniform 1/8 inch or so thick. Sprinkle lightly stretched dough and let it dry for about 15 minutes before cutting.
• In a skillet, heat the butter and oil, garlic, tomatoes, mushrooms in a skillet over medium heat, and sprinkle with salt and black pepper. Cook until brown, about 8 minutes, add the peas cook for 1 more minute. Reserve.
• In a large bowl mix together the duck confit, ricotta cheese, Parmesan cheese and egg until it's all mixed together.
• Place about 1 teaspoon of filling on each circle individual pasta. Moisten the edges and place another circle on top. Press firmly on the edges to seal properly. Repeat with remaining dough and filling.
• Put salted water to boil. Add ravioli. Reduce heat to simmer; Cook for 1-2 minutes or until ravioli float to the surface and are tender to the touch. Drain. Put the ravioli in the sauce and heat and cover with sauce. Serve and enjoy!

CONFIT DUCK WINGS

Steps:

• Preheat the oven to 225 degrees F.
• In a large bowl, combine the duck drumettes, garlic, thyme, salt, sugar, juniper and peppercorns. Rub the wings to coat thoroughly. Cover with plastic wrap and refrigerate for 2 hours.
• In a large hotel pan or baking dish, submerge the drumettes in the fat so that the wings are fully covered. If the wings are not completely submerged, add olive oil to cover.
• Cover the baking dish with aluminum foil and bake until the meat just starts to pull away from the end of the bone, 3 1/2 to 4 hours.
• Allow the wings to cool in the fat, then transfer them to a sheet pan. In a large bowl, dredge the wings in cornstarch to lightly coat. Heat oil in a deep-fryer or large Dutch oven to 360 degrees F. Working in batches, fry the wings until cooked through and golden brown, 2 to 3 minutes per batch.
• Serve the wings with Orange-Habanero Sauce and Hot Honey Garlic Sauce.
• Combine the marmalade, black pepper, hot sauce and salt in a bowl and mix thoroughly. Transfer to an airtight container and store in the refrigerator.
• In a medium saucepan over medium-low heat, cook the garlic in the butter until translucent, about 4 minutes. Add the chile flakes and honey and stir to incorporate. Let cool. Transfer to an airtight container and store in the refrigerator.

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 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.