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Thinking about making Duck Confit Ravioli and filling with ricotta, parmesan and fresh herbs. Any thoughts on how to sauce?

asked by secohen about 6 years ago
7 answers 2887 views
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added about 6 years ago

Duck confit is a strong salty flavor so I would go with an assorted mushroom cream sauce to add some earthy tones or a simple browned butter but you probably have plenty of fat already.

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pierino is a trusted source on General Cooking and Tough Love.

added about 6 years ago

A hunter style ragu would complement the duck. Ingredients:
1/3 cup olive oil
½ bottle sturdy red wine
zest of one lemon
2 cloves of garlic peeled, and “smashed” with your knife blade.
½ brown onion, diced
1 celery rib chopped
1 branch of sage
1 branch of rosemary
2 bay leaves
A handful of juniper berries (maybe 12), ground in a spice grinder
One cinammon stick or a tablespoon of cassia, also ground
8 oz tomato sauce

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Abbie is a trusted source on General Cooking.

added about 6 years ago

Also it might be good just in a nice clear rich but not too salty broth ....

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added about 6 years ago

It seems so rich and richly flavored already, I'd keep the sauce simple to showcase the pasta. A buttery sauce with a sprinkle of the herbs or even an alfredo sauce, if kept on the lighter side.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 6 years ago

All very helpful suggestions. One thought I had was a red wine-base sauce, perhaps with some cherries to play on the typical duck and fruit pairing.

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added about 6 years ago

I think butter and a sprinkle of herbs, as latoscana suggested.

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added about 6 years ago

secohen- Great Idea on the red wine and cherries. I do a similar filling but also add golden currants and serve with a wild mushroom sauce or sometimes with a red wine and toasted shallot saucw thickened with butter. Very nice play on the sweet and savory take.

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