Duck with a difference
I can’t help feeling that writing a duck recipe for Central and Southland readers is not dissimilar to trying to teach your grandma to suck eggs so I have tried to put a bit of a twist on aWild Duck Ragu.
This is a fabulous dish to serve at a dinner party, and the best thing is if you have any ragu left over you can pop it into a pie or serve with pappardelle or even spaghetti later in the week.
Thanks also to all the wonderful readers who have emailed in with feedback on the recipes. Enjoy!
Wild Duck Ravioli with Quail Egg and Browned Sage Butter
Pasta 200g 00 Flour 2 eggs 1 egg yolk 1 egg white 1. To make the pasta dough, place flour on a clean bench and make a well in the centre. Crack the eggs into the centre of the flour and slowly mix with your fingers in a circle, gradually collecting more and more flour on the way. 2. Once you have created a ball of dough, you can begin kneading. Do this until the dough feels smooth, usually around 6-9 mins. Wrap in glad wrap and rest in the fridge for at least 30 mins (or up to three days if necessary) Bring it to room temperature before rolling it out.
Wild Duck Ragu
3 skinned wild duck breasts 2 Tbsp olive oil 1 onion diced 1 Tbsp juniper berries 1 carrot chopped 1 celery stalk chopped 2 cloves garlic finely chopped
orange zest 1 rasher bacon chopped
Cup of good red wine 1 Cups of good quality chicken stock
can of chopped tomatoes 1 sprig of Rosemary 1 bay leaf Salt and Pepper for seasoning 6 quail eggs 1. Place 2 Tbsp of olive oil into a large pan and sear each duck breast on high for 1 min each side. Remove from pan and set aside. 2. In the same dish, add the chopped onions and cook for 3-4 mins until softened. Add in the chopped bacon and garlic and fry for a further 2-3 mins. Then add the carrots, celery, orange and lemon zest and rosemary and cook till softened. 3. Add the duck breast back in the pan, pour in the red wine and reduce by two thirds. Pour in the stock, tomatoes , juniper berries, bayleaf , bring back to a simmer, cover and cook for 50 mins with the lid on. Stir occasionally. 4. Remove the duck from the sauce, turn up the heat and boil for 15 mins until the sauce has reduced and thicken. Blend with a stick blender. Meanwhile shred the duck with two forks and add back to the thicken sauce. Set aside.
Make the ravioli
1. Start on the highest setting of your pasta machine (if you do not have a machine, you can use a trusty rolling pin). Cut off quarter of the pasta and use your fingers to flatten into a rectangular shape. Roll the entire sheet through the machine, fold the dough in two and pass through the machine again. Repeat this 2-3 times, dusting the dough with flour before sending through the machine again. Work it through all the settings from the widest to the most narrow. It’s best to get ravioli pasta down to the thinnest setting. 2. Lay a sheet of pasta on flourdusted bench. Brush with egg white. Place a heaped tablespoon of the cooled duck ragu onto the pasta in a mound shape. 3. Make a well in the mixture and place the egg yolk only of the quail egg into the well. 4. Cover with another layer of pasta, and press around the edges in a circle shape to seal the ravioli. Ensure you get as much air out as possible. 5. Get a pasta cutter or knife and cut out the ravioli. Let this rest for around 30 mins before cooking. 6. Put a large pot of salted water on to boil.
Browned sage butter
4 Tbsp butter (for something a bit more special, use Whitestone Smoked Butter) 20 decent sized sage leaves Salt and Pepper Melt the butter in a pan on a low to medium heat. Add sage once the butter is foaming and cook for 1-2 mins until the butter is light brown.
Bring it all together
Once the water is boiling, cook the ravioli for 2mins. Drain, place on plate, drizzle over butter, and sprinkle over the cooked sage. Add parmesan if desired. When you cut into your ravioli the egg yolk should ooze out. Serve with a glass of beautiful Mt Rosa Pinot Noir. Serves 6, entree sizes (2 or 3 ravioli per plate to serve as main).