Appetizer Ravioli of Duck Confit and Shiitake Mushrooms

Discussion in 'The Cookbook aka Recipe Forum' started by Kippington, Jan 25, 2020.

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  1. Jan 25, 2020 #1

    Kippington

    Kippington

    Kippington

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    Let's try this new sub-forum out!
    Ravioli of Duck Confit and Shiitake Mushrooms

    Birdy tax is always present in my cooking...

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    Gotta start with the duck.
    Prepare the maryland by dry-curing them in salt, thyme, garlic and bay leaves. Leave them in the fridge overnight.

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    The following day, wash them clean of all the salt and pat dry. Sous vide them in a bag with rendered duck fat, thyme and bay leaves.
    Cook them at 70 degrees Celsius for 18 hours.

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    I was cooking pho style soup for dinner that night and took the opportunity to hydrate some dried shiitake mushrooms in the broth. This serves to both hydrate the mushrooms and add a mildly spiced flavor to them.

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    When the duck is cooked, pull the meat off the bone while it's warm.
    Roughly chop the duck after a quick blast in the fridge. Don't to do this while it's still hot or the loss of juices will dry it out.

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    Add sour cream, chives, pepper and some of the hydrated shiitake mushrooms (roughly chopped) to the duck.
    Season if necessary, but remember that the duck was already salted.

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    Cut the pasta sheets into discs, or be lazy like me and use wonton skins ;). Place a small ball of duck mix in the middle then place another disc on top, sealing them together with egg mix.

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    Here are some of the finished ravioli.
    Add a dash of oil to a pot of boiling water then cook the ravioli in it till the pasta is done. Remember that the contents of the ravioli are already cooked, so they don't need much time or a high temperature.

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    I added a mustard based sauce to the base of the plate and a small selection of root vegetables for the salad; baby beetroot, pickled artichoke hearts and finely sliced fennel bulb.
    Slice and add some of the hydrated shiitake mushrooms to the plate. Garnish with chives and a sprig of fennel.

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  2. Jan 25, 2020 #2

    Michi

    Michi

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    Oh yes! I'm in, hook, line, and sinker!

    Bloody awesome presentation, too!
     
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  3. Jan 25, 2020 #3

    madelinez

    madelinez

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    Love the steps with photos.
     
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  4. Jan 25, 2020 #4

    rob

    rob

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    Oh yum, looks bloody delicious.
    I'm loving this new sub-forum.
     
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  5. Jan 25, 2020 #5

    Carl Kotte

    Carl Kotte

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    Oh sweet Santa from Atlanta! [emoji122][emoji50]
     
  6. Feb 3, 2020 #6

    GreyBoy

    GreyBoy

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    Had dinner twice tonight, at 1800 and at 2100. Yet here I am, but two posts into this terrible new forum, mouth watering.
    You guys suck.
     
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  7. Feb 3, 2020 #7

    Michi

    Michi

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    Naw. It really is just that you lack self-control ;)
     
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  8. Feb 3, 2020 #8

    Luftmensch

    Luftmensch

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    Good lord!

    Delicious!
     
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  9. Feb 3, 2020 #9

    M1k3

    M1k3

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    Or he's a Hobbit?
     
  10. Feb 3, 2020 #10

    GreyBoy

    GreyBoy

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    Haha I definitely lack self-control,
    But in fact! just the Envisioning of this dish caressing my taste buds is part of a discipline profoundly worthy of mastering...
     
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  11. Feb 9, 2020 #11

    Brian Weekley

    Brian Weekley

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    Goodness ... I’m not worthy!
     
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  12. Feb 19, 2020 #12

    Matt Zilliox

    Matt Zilliox

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  13. Mar 1, 2020 #13

    spyken

    spyken

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    yummy. I think I'll do this but without the confit duck (too time consuming). I shall chop up some roast duck + roast pork mixture and add some spinach :D
     
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