My Market, My Orange Juice

Raviolis de Pato Confitado

Description

Create a restaurant-quality meal at home with this rich and creamy duck confit ravioli. Use rabbit, pheasant, or other cooked game meat, or pulled pork as deliciously appropriate substitutes.

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Ingredients

At a glance
Cuisine
Cooking Method
Course/Dish

1 pkg wanton wrappers
2 c milk
2 oz unsalted butter
2 oz all purpose flour
salt and pepper
¼ t ground nutmeg
oil for deep frying
6.7 oz duck leg (4 oz meat)

Methods/Steps

Place milk in a microwaveable container and heat until warm, approx. 2-3 min. Set aside.

Meanwhile, place butter in a med saucepan over med heat and melt. Add flour and whisk with melted butter. Cook the roux for approx. 2-3 min, stirring constantly. Add warm milk to roux while whisking to create a smooth, thick white sauce. The sauce will thicken as it reaches the boiling point, but will scorch easily if not stirred. Season with salt, pepper and nutmeg and set aside.

Remove skin and fat from the duck and chop the meat. Add to white sauce and combine. Adjust seasonings if needed. Transfer to a bowl and set in the refrigerator until chilled and firm.

To assemble the ravioli, lay a few wrappers on a work surface. Place some cold water in a small bowl, dip your index finger into the water and moisten the edges of each wrapper. Use just enough water so that the wrapper adheres to itself. Place a small mound of the filling in the center of each wrapper and fold from one corner to the opposite corner, creating a triangle. Squeeze any air bubbles out and seal the edges firmly. Transfer to a greased cookie sheet. Continue making the raviolis, as many as filling will be suffice. When done, place the cookie sheet with ravioli in the freezer for 30 min.

Heat oil to 350°and drop six raviolis at a time into the oil and fry until golden and crispy, approx. 2-3 min. Place on paper towels. Serve warm.

Recipe Author/Pairings

Recipe courtesy of visiting Chefs Francisco Alonso Martín-Hinojal and Pablo Gómez de Diego of Castile y León, Spain.

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