Smoked Duck Ravioli with Gorgonzola Cheese

Honorable Mention Appetizer Winner 1996 Chef Recipe Contest, Chef Kathy Schmidt

Serving Size {6 Servings}


Poaching Liquid:

1- 5 lb Maple Leaf Farms Whole Duck, neck and giblets removed

1/4 Cup Honey

1/4 Cup Soy Sauce

As Needed Water

As Needed Apple Wood


As Needed Duck Bones

As Needed Mirepoix

As Needed Water


As Needed Olive Oil

2 Cloves Garlic, minced

1 Shallots, minced

2 Teaspoons Fresh Rosemary, chopped

4 Ounces Sun Dried Cranberries

As Needed Marsala Wine

As Needed Salt & Black Pepper

1 Cup Frozen, Chopped Spinach, thawed, well drained


36 Wonton Skins

1 Egg, Beaten


Reserved Duck Stock

1 Cup Marsala Wine

2 Ounces Cold Butter, cut into pieces

As Needed Salt and Black Pepper

6 Ounces Gorgonzola Cheese, crumbled

As Needed Confetti Vegetables


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1. Place duck in stock pot. Add honey, soy sauce and enough water to cover duck. Simmer gently for 20 minutes; drain. Roast in a 350°F oven for 25 minutes or until duck is golden brown; cool. Discard skin, remove meat from bones and reserve bones for stock.

2. Prepare smoker using apple wood. Smoke duck meat over low heat for 1/2 hour or until cooked; cool.

3. Roast duck bones with mirepoix for 1/2 hour. Cover bones and mirepoix with water; simmer for 2 hours. Strain stock and divide in half.

4. Saute garlic, shallots, duck, rosemary and cranberries in olive oil. Flame with Marsala. Season with salt and pepper. Fold in spinach; cool.

5. Lay out 18 wonton skins; brush with egg. Divide duck mixture evenly and place in center of each wonton. Top each with another wonton, seal tightly, crimp edge. (When wonton is pressed over the duck mixture, make sure all air is expelled.)

6. Reduce half of the stock and 1 cup of Marsala until slightly thick. Remove from heat; slowly swirl in cold butter. Season with salt and pepper.

7. Cook ravioli in remaining duck stock, about 5 minutes. Place ravioli on each plate; top with Marsala wine sauce. Garnish with cheese and confetti vegetables. Serve immediately.

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