Sunday, March 7, 2010

Duck Ravioli with Porcini Mushroom Sauce

It's Oscar night, and while I'm in my sweats, in my mind, I am in my made to order Chanel gown.  There are two television events I cook for.. the Super Bowl and the Academy Awards.  Menu items are polar opposites.  I love both.  I seared two duck legs and placed on top of chopped onion and apple with a bay leaf, a little rosemary and thyme, and a splash of port.   Double wrap in foil and bake at 325f for 2 hours.  
When done, take legs out, set aside.   Take juices from inside aluminum pouch and separate fat from liquid.  Take liquid with apples and onions and puree.  For duck legs, remove skin and discard, and shred the leg meat.  To the leg meat, add sauteed chopped button mushrooms, chopped porcini mushrooms, ricotta cheese, mascarpone, grated parmesan, one egg yoke, truffle salt and freshly grated pepper to taste and mix well.  I made my ravioli with freshly made pasta sheets.  
For the sauce, I took the pureed apple, onions, juices from the duck and added the liquid in which I soaked the porcini mushrooms.  Bring to a boil and add a bit of cream and reduce.   Salt & pepper to taste.  Boil ravioli for 3 minutes, ladle sauce on top and finish with freshly grated parmesan.
I have to say, it was so very good.  I wanted to lick my plate.



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