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

  • Posted by: secohen
  • December 25, 2010
  • 3755 views
  • 7 Comments

7 Comments

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olivia t.
olivia t. December 25, 2010

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
pierino December 26, 2010

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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aargersi
aargersi December 26, 2010

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

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latoscana
latoscana December 26, 2010

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.

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secohen
secohen December 26, 2010

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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Nora
Nora December 27, 2010

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

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anyone
anyone December 28, 2010

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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