Duck Confit, Golden Chanterelle Mushroom and Mascarpone Potato Ravioli

Winner, 2001 Duck Recipe Contest, Chef Christopher Dutka

Serving Size {6 Servings}

Ingredients


Ravioli Sheets:


4-5 Large Baking Potatoes, peeled, sliced 1/16-inch


5 oz Butter, melted


As Needed Salt, Pepper


Stuffing:


3 oz Olive Oil


2 Shallots, minced


8 oz Chanterelle Mushrooms, chopped


2 Legs Maple Leaf Farms Duck Leg Confit, meat pulled & chopped


1 oz Italian Amaretti Cookies, ground


2 Tablespoon Minced Flat Leaf Parsley


1 Teaspoon Minced Thyme


6 Tablespoon Mascarpone Cheese


1 Egg Yolk


1/4 Cup Grated Parmesan Cheese


As Needed Salt, Black Pepper


Sauce:


5 oz Unsalted Butter


2 Tablespoon Minced Sage


4 Tablespoon Italian Amaretti Cookies, ground


As Needed Salt, Black Pepper


Garnish:


6 Amaretti Cookies


12 Sage Leaves

Directions

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1. Line one full and one half sheet pan with parchment paper. Brush paper with butter. Shingle potatoes by overlapping 1/4 inch to cover the entire pan, leaving no holes. Brush potatoes with butter; lightly season. Cover potatoes with parchment paper. Using a dry towel, lightly press parchment so it will stick to the potatoes. Bake in oven at 350 degrees F until just cooked, about 8 minutes. (Parchment paper must stick to potatoes during baking and cooling. If needed, lightly press parchment down with dry towel.) Refrigerate until cool.


2. Sauté shallots in oil for 1 minute; add mushrooms. Cook 10 minutes. Add duck. Sauté for 2 minutes. Remove from heat; let rest 5 minutes.


3. Mix in next 6 ingredients. Season with salt and pepper. Cover refrigerate until cool.


4. Remove cool potatoes form pans leaving parchment intact. Using the side of a ruler and sharp knife, trim edges. Cut potatoes into 4 inch squares. 24 squares are needed to make 12 ravioli and 6 servings, 2 per person. There should be a few extra squares.


5. Remove top parchment on each square. Divide stuffing equally between 12 squares. Invert the other 12 potato sheets to cover filling; lightly press edges together. If squares don't stick together, they will seal while cooking. Remove top parchment on each square. Divide stuffing equally between 12 squares. Invert the other 12 potato sheets to cover filling; lightly press edges together. If squares don't stick together, they will seal while cooking. Remove top parchment paper. Bake at 400 degrees F until light golden and potatoes begin to crisp.


6. Heat butter until brown with a nutty aroma; remove from heat. Add sage and cookies. Season to taste.


7. Divide ravioli between 6 plates. Remove bottom parchment paper; drizzle with sauce. Garnish with amaretti cookie and sage leaves.


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