Duck Confit Ravioli Recipe 455 Food

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!

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

Steps:

• Cut up ducks: Separate thigh-leg portions in one piece. Bone thigh, leaving it attached to leg bone. Cut off top inch of leg bone with a heavy cleaver. Trim all visible fat from thigh-leg pieces; reserve fat in a heavy saucepan. Remove duck breasts and reserve for another use. Cut away as much fat and skin from the carcass as possible, chop in small pieces, and add to reserved fat.
• Marinate duck pieces: Sprinkle thigh-leg portions all over with salt and turn skin-side down. Sprinkle with mixed spices, saltpeter and pepper. Place herb sprig on each portion. Press together 2 pieces to make 3 packages of thigh-leg portions with skin on outside. Place in a nonreactive baking dish or roasting pan, cover tightly and marinate 24 hours, refrigerated.
• Render duck fat: Add 1 1/2 cups of the wine and just enough water to saucepan of reserved fat to moisten. Heat pan over medium heat and simmer for about 1 hour, or until all wine and water has evaporated, and only golden duck fat remains. Strain out cooked skin and reserve fat.
• Prepare confit: Preheat oven to 300 degrees. Remove duck thigh-leg pieces from refrigerator, discard herb sprigs and pat dry with paper towels. Brush lightly with rendered fat and broil in a preheated broiler, skin-side up, until skin browns, about 4 minutes. Remove from heat, sprinkle with the remaining 1/2 cup wine and let rest for several minutes. Meanwhile, heat rendered duck fat in a large, heavy casserole. When fat boils add duck pieces. Add enough additional rendered duck or goose fat to cover. Bake covered in 300 degree F oven, 2 hours, or until duck is extremely tender, but not falling apart. Place a rack or crisscross a pair of chopsticks in bottom of a heavy earthenware crock. Lay duck pieces on rack, then pour warm fat over to completely cover and seal pieces. When cool, cover top of crock and refrigerate at least 24 hours before serving. Duck will keep, refrigerated, for several weeks.
• To finish: Preheat oven to 400 degrees. Remove duck pieces from crock and scrape off most of fat. Place in a roasting pan and heat in a 400 degree oven until crisply brown, about 15 minutes. Serve with garlic potatoes Sauteed in some duck fat.
• * Mixed Spices: Combine 1 teaspoon each crumbled dried basil, crumbled dried thyme, freshly-grated nutmeg, ground cloves, ground white pepper, 1/2 teaspoon cayenne and 1 bay leaf, crumbled. Yield: about 2 tablespoons
• Cut up ducks: Separate thigh-leg portions in one piece. Bone thigh, leaving it attached to leg bone. Cut off top inch of leg bone with a heavy cleaver. Trim all visible fat from thigh-leg pieces; reserve fat in a heavy saucepan. Remove duck breasts and reserve for another use. Cut away as much fat and skin from the carcass as possible, chop in small pieces, and add to reserved fat.
• Marinate duck pieces: Sprinkle thigh-leg portions all over with salt and turn skin-side down. Sprinkle with mixed spices, saltpeter and pepper. Place herb sprig on each portion. Press together 2 pieces to make 3 packages of thigh-leg portions with skin on outside. Place in a nonreactive baking dish or roasting pan, cover tightly and marinate 24 hours, refrigerated.
• Render duck fat: Add 1 1/2 cups of the wine and just enough water to saucepan of reserved fat to moisten. Heat pan over medium heat and simmer for about 1 hour, or until all wine and water has evaporated, and only golden duck fat remains. Strain out cooked skin and reserve fat.
• Prepare confit: Preheat oven to 300 degrees. Remove duck thigh-leg pieces from refrigerator, discard herb sprigs and pat dry with paper towels. Brush lightly with rendered fat and broil in a preheated broiler, skin-side up, until skin browns, about 4 minutes. Remove from heat, sprinkle with the remaining 1/2 cup wine and let rest for several minutes. Meanwhile, heat rendered duck fat in a large, heavy casserole. When fat boils add duck pieces. Add enough additional rendered duck or goose fat to cover. Bake covered in 300 degree F oven, 2 hours, or until duck is extremely tender, but not falling apart. Place a rack or crisscross a pair of chopsticks in bottom of a heavy earthenware crock. Lay duck pieces on rack, then pour warm fat over to completely cover and seal pieces. When cool, cover top of crock and refrigerate at least 24 hours before serving. Duck will keep, refrigerated, for several weeks.
• To finish: Preheat oven to 400 degrees. Remove duck pieces from crock and scrape off most of fat. Place in a roasting pan and heat in a 400 degree oven until crisply brown, about 15 minutes. Serve with garlic potatoes Sauteed in some duck fat.
• * Mixed Spices: Combine 1 teaspoon each crumbled dried basil, crumbled dried thyme, freshly-grated nutmeg, ground cloves, ground white pepper, 1/2 teaspoon cayenne and 1 bay leaf, crumbled. Yield: about 2 tablespoons

DUCK CONFIT

Steps:

• Lay the leg portions on a platter, skin side down. Sprinkle with 1 tablespoon of the kosher salt and the black pepper. Place the garlic cloves, bay leaves, and sprigs of thyme on each of 2 leg portions. Lay the remaining 2 leg portions, flesh to flesh, on top. Put the reserved fat from the ducks in the bottom of a glass or plastic container. Top with the sandwiched leg portions. Sprinkle with the remaining 1/8 teaspoon kosher salt. Cover and refrigerate for 12 hours.
• Preheat the oven to 200 degrees F.
• Remove the duck from the refrigerator. Remove the garlic, bay leaves, thyme, and duck fat and reserve. Rinse the duck with cool water, rubbing off some of the salt and pepper. Pat dry with paper towels.
• Put the reserved garlic, bay leaves, thyme, and duck fat in the bottom of an enameled cast iron pot. Sprinkle evenly with the peppercorns and table salt. Lay the duck on top, skin side down. Add the olive oil. Cover and bake for 12 to 14 hours, or until the meat pulls away from the bone.
• Remove the duck from the fat. Strain the fat and reserve. To store the duck confit, place the duck leg portions in a container, cover with the reserved cooking fat, and store in the refrigerator. Alternately, pick the meat from the bones and place it in a stoneware container. Cover the meat with a thin layer of some of the strained fat. The duck confit can be stored in the refrigerator for up to 1 month.
• The excess oil can be stored in an airtight container in the refrigerator and used like butter for cooking. The tinge of duck taste in the oil is wonderful.

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.

DUCK CONFIT PASTA

Steps:

• remove the bones from the confit, chop the meat into bite-size pieces.
• cook the fettucine according to package directions, drain, set aside.
• heat olive oil and duck fat in a skillet.
• add garlic, and shallot, cook 2 minutes.
• add apricots, cook 1 minute.
• add hazelnuts and wine, cook over low heat, stirring until reduced by half.
• add stock and duck, reduce by half, 6-8 minutes.
• stir in butter, thyme and pepper.
• mix some sauce into the fettucine.
• spoon pasta onto 4 plates.
• top each with sauce and 1 tbsp chevre.
• 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.