September 8, 2011

Duck Confit Ravioli

Post by Chef Corbin

on parsnip puree with orange and rosemary
Duck Confit Ravioli

Ingredients

duck confit
salt and pepper to taste
fresh thyme leaves, chopped
water chestnut
olive oil
roasted garlic
fresh Pasta Sheets
Parsnip Puree
Shaved Parmesan
Fresh herbs

Parsnip Puree
1 medium parsnip (1/4 lb), peeled and cut crosswise into 1-inch pieces
1 large Yukon Gold potato (1/2 lb), peeled and cut into 2-inch pieces
1 1/2 teaspoons salt
2 teaspoons unsalted butter

Parsnip Puree Method

Cover parsnip and potato with cold in a saucepan, then add salt and bring to a boil, partially covered. Reduce heat and simmer vegetables, partially covered, until very tender, 10 to 15 minutes. Reserve 1/4 cup cooking water, and then drain vegetables in a colander. Return vegetables to pan and coarsely mash with a potato masher or a fork, discarding any tough core from parsnip if necessary. Stir in butter, 2 tablespoons reserved cooking water, and salt and pepper to taste. Thin with heavy cream if desired.

Ravioli Method

To prepare the duck confit ravioli filling- combine the 1 cup of duck confit with ½ tsp. fresh thyme, 2 tbsp. water chestnuts, 1 tbsp. olive oil, ½ tsp. roasted garlic and salt and pepper. Place 1 Tbsp. of the filling onto a 2 inch square of pasta dough.  Brush the pasta dough with egg and place another 2 inch square sheet of pasta dough on top.  Crimp the edges and set aside.
Cook 2 ravioli in salted boiling water until tender, serve on top of ¾ cup of the parsnip puree and garnish with shaved Parmesan and fresh herbs.  Serve.