Ingredients
- 1 Blood Orange, peeled and skin removed
- 12 oz Blood Orange Soda
- 1 Tbsp Apple Cider Vinegar
- 1 Tbsp Honey
- 1 Tbsp Garlic, minced
- 3 Tbsp Shallots, chopped
- 2 Tbsp Butter
- 3 oz Button Mushrooms, chopped
- 1 oz Rehydrated Wild Dry Mushrooms, chopped
- 1/2 tsp Fresh Thyme, chopped
- 2 oz White Wine
- 6 oz Duck Stock or Chicken Stock
- Salt and Pepper to taste
- 3 oz Boursin Garlic and Herb Cheese
- 1 large Egg
- 8 oz Maple Leaf Farms Duck Leg Confit Meat, pulled and chopped, skin reserved for later use
- 1 Lb All-Purpose Flour
- 1/8 tsp Salt
- 4 large Eggs, plus 1 for Egg Wash
- 1-2 Tbsp Lukewarm Water
- 1 Tbsp Olive Oil
- 2 Tbsp Salt for cooking pasta
- 1 lb Roasted Butternut Squash (Approximately a 2-lb squash)
- 8 oz Heavy Cream
- 8 oz Vegetable Stock
- 2 Tbsp Butter
- 1 tsp Salt
- 1/2 tsp White Pepper
- Crispy Duck Skin
- Sliced Kumquats
- Watercress
- Olive Oil
- Micro Green Mix
Direction
Blood Orange Reduction:
- Combine all the ingredients for the blood orange reduction in a pot on medium-low heat. Reduce until light syrup, around 30 minutes.
- Let cool and set aside for later use.
Duck Confit and Wild Mushroom Filling:
- Sauté garlic and shallot with butter on medium heat for 2 minutes.
- Add the chopped mushrooms and thyme and sweat until tender. After mushrooms are tender, deglaze with white wine.
- Once almost dry, add the chicken stock and cook for 5 minutes; there should be a small amount of liquid in the pan.
- Add salt and pepper and place the filling in a bowl to cool for 10 minutes.
- Once cooled, place in a mixer and add cheese; mix on low speed until incorporated. Add one large egg.
- Fold in duck confit meat. Set mixture aside for use with pasta dough.
Pasta Dough/Ravioli:
- Mound all the dry ingredients on a work surface and make a well in the center.
- Combine all the wet ingredients and pour them into the well.
- Working rapidly, pull the dry ingredients, mixing them together to form a rough dough.
- Knead the dough until it is smooth, and let it rest 45 minutes before rolling it out for ravioli sheets of dough.
- Set up the pasta machine. Guide the pasta through the machine at the widest setting. Reduce the setting as you roll the pasta to create thin sheets.
- Once rolled into sheets, the pasta can be laid out and filled with 1 ounce of Duck Confit and Wild Mushroom Filling.
- Brush with egg wash around the filling and place another pasta sheet on top. Cut out with circle or square molds to make ravioli. This should make 12 ravioli.
- Place the ravioli in the freezer for 5 minutes to firm up before cooking.
- Bring a pot of water to a boil with 2 tablespoons of salt. Add ravioli and cook for 5-7 minutes until they float.
Butternut Squash Puree:
- Wrap whole butternut squash in foil and place on a sheet pan. Roast in oven at 360 degrees F for 1 1/2 hours or until tender.
- Discard seeds and skin and place 1 pound of roasted squash into a pot. Add cream, stock and butter. Mix with stick blender until smooth; add salt and pepper. Keep warm until ready to serve.
Garnish:
- Place the duck skin in nonstick skillet and cook skin until crispy and all fat is rendered.
- Slice kumquats thinly. Wash and cut watercress. Place all garnish to the side for plating.
Plating:
- Take a spoonful of butternut squash and place on one side of the plate and drag the puree across the plate to the other end. Place 3 ravioli on the plate spaced evenly.
- Toss watercress lightly in olive oil and place 3 small leaves on the side of each ravioli. Place thinly sliced kumquat on the watercress and shingle it against the greens.
- Spoon a tiny amount of the blood reduction under the kumquats.
- Place a small amount of puree on top of the ravioli and top with a small amount crispy duck skin.
- Top with micro green mix. Use a small squeeze bottle filled with blood orange reduction to place 2 drops on top of each ravioli.