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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 almost 7 years ago

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7 answers 3197 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 7 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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Eed1fa70 e05b 43bb b687 bb2e48114f09  giphy
pierino

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

added almost 7 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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E7b6597b db6e 4cae b9f3 699b508f4ed3  036
aargersi

Abbie is a trusted source on General Cooking.

added almost 7 years ago

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

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2269774e 64e7 47ec 8fb3 d6fb03cce199  debbykalk photo
added almost 7 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.

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 7 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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Fc23ea4b 9ae1 494e 8a6f ba43f6488062  me by barbara tyroler
added almost 7 years ago

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

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73cd846c b69c 41fe 8f8b 7a3aa8dd3b93  desert
added almost 7 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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