Duck Confit And Mashed Potato Ravioli With White Truffle
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Duck Confit And Mashed Potato Ravioli With White Truffle
  Duck    Potato    Ravioli  
Last updated 6/12/2012 12:59:18 AM. Recipe ID 22238. Report a problem with this recipe.
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      Title: Duck confit and mashed potato ravioli with white truffle
      Yield: 4 Servings
 
      2    Russet potatoes, about 1
           Pound
      2 tb Sour cream
     14 oz Confit of duck leg, 2 whole
           Legs*
      3 tb Unsalted butter
      1    Garlic clove, minced
     56    Wonton wrappers, thawed if
           Frozen
     28    Flat leafed parsley
      2 tb White truffle oil**
      2 tb White truffle paste,
           Optional **
           Garnish:
           Flat leafed parsley leaves
   
  Peel and quarter potatoes and in a saucepan combine with enough cold
  water to cover by 2-inches. Simmer potatoes 15 to 20 minutes, or
  until soft, and drain in a colander. Return potatoes to pan and
  steam, covered, over moderate heat, shaking pan, 30 seconds to
  evaporate any excess liquid. Force hot potatoes through a ricer or
  medium disk of a food mill into a bowl and beat in sour cream and
  salt and pepper to taste.
  
  Remove skin from duck legs and cut into 1/4-inch strips. In a small
  heavy skillet cook skin in 1 tablespoon butter over moderately low
  heat, stirring occasionally, until crisp and transfer cracklings with
  a slotted spoon to paper towels to drain.
  
  Remove meat from duck legs and chop fine. Add garlic to fat remaining
  in skillet and cook over moderately low heat, stirring occasionally,
  until softened. Add meat to skillet and cook over moderate heat,
  stirring occasionally, until heated through. Stir in salt and pepper
  to taste. Stir meat mixture into potato mixture and cool. Filling may
  be made 1 day ahead and chilled, covered.
  
  Put 1 wrapper on a lightly floured surface and mound 1 tablespoon
  filling in center. Top filling with 1 parsley leaf. Lightly brush
  edges of wrapper with water and put a second wrapper over first,
  pressing down around filling to force out air and sealing edges well.
  Trim excess dough with a round cutter or sharp knife. Make more
  ravioli with remaining wrappers, filling, and parsley in same manner,
  transferring as formed to a dry kitchen towel and turning
  occasionally to dry slightly.
  
  In a kettle of gently boiling salted water cook ravioli in 2 batches 2
  minutes, or until they rise to surface and are tender. Do not let
  water boil vigorously once ravioli have been added. Transfer ravioli
  as cooked with a slotted spoon to a dry kitchen towel to drain and
  keep warm.
  
  While ravioli are cooking, in the small heavy skillet cook remaining 2
  tablespoons butter over moderate heat, swirling skillet occasionally,
  until nut brown in color. Remove skillet from heat and stir in
  truffle oil and paste.
  
  Arrange 4 or 5 ravioli on each of 6 heated plates and spoon truffle
  sauce on top. Garnish each serving with cracklings and parsley leaves.
  
  Yield: 6 first course servings
  




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Recipe ID 22238 (Apr 03, 2005)

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