AuthorildavideThis dish was inspired with the excess trimmings of the duck breast Carpaccio. The sauce ingredients were a thought I had on the way to restaurant one day. Ha! That’s how these things work sometimes. The sauce is on the sweeter side to balance out the smokiness of the breast filling, this is a really nice appetizer and pares up with a light red wine
For duck breast, take the fat cap off the breast by gently tearing it away from breast, place cap in hot oil 375° for 15 minutes until crispy, this will be used for the crackling. Chop into fine bits and set aside.
Take breast and cut into med size pieces and place in food processor and pulse until almost smooth shredded texture, add mascarpone cheese and mix. Transfer into pastry bag with straight tip.
Lay sheets out side by side and brush egg wash with small paint brush, cut rounds out of pasta with large round cookie cutter, pipe out 1 full tablespoon of filling on middle of rounds and fold over and press sides together, crimp with fork and set on sheet pan lightly floured, heat 2 quarts of water in pasta pot to a boil. Note: you can freeze these raviolis up to 2 months.
In a large saucepan over high heat add white port and flame out alcohol for 30 seconds; add cream, butter and raisins. Let reduce to tight bubble Place ravio- lis in boiling water until they float and add into sauce. Place 3 raviolis on small plate or bowl with equal amount of raisins and sauce spooning duck crackling on top with a drizzle of olive oil.
Ingredients
Directions
For duck breast, take the fat cap off the breast by gently tearing it away from breast, place cap in hot oil 375° for 15 minutes until crispy, this will be used for the crackling. Chop into fine bits and set aside.
Take breast and cut into med size pieces and place in food processor and pulse until almost smooth shredded texture, add mascarpone cheese and mix. Transfer into pastry bag with straight tip.
Lay sheets out side by side and brush egg wash with small paint brush, cut rounds out of pasta with large round cookie cutter, pipe out 1 full tablespoon of filling on middle of rounds and fold over and press sides together, crimp with fork and set on sheet pan lightly floured, heat 2 quarts of water in pasta pot to a boil. Note: you can freeze these raviolis up to 2 months.
In a large saucepan over high heat add white port and flame out alcohol for 30 seconds; add cream, butter and raisins. Let reduce to tight bubble Place ravio- lis in boiling water until they float and add into sauce. Place 3 raviolis on small plate or bowl with equal amount of raisins and sauce spooning duck crackling on top with a drizzle of olive oil.