Recipes > Appetizers > Mushroom Duck Confit Ravioli with Roasted Butternut Squash Puree and Blood Orange Reduction

Mushroom Duck Confit Ravioli with Roasted Butternut Squash Puree and Blood Orange Reduction

Name: Mushroom Duck Confit Ravioli with Roasted Butternut Squash Puree and Blood Orange Reduction
Total time: 120 min
Cuisine: Europe
Ingredients: 1 Blood Orange, peeled and skin removed; 12 oz Blood Orange Soda; 1 Tbsp Apple Cider Vinegar; 1 Tbsp Honey; 1 Tbsp Garlic, minced; 3 Tbsp Shallots, chopped; 2 Tbsp Butter; 3 oz Button Mushrooms, chopped; 1 oz Rehydrated Wild Dry Mushrooms, chopped; 1/2 tsp Fresh Thyme, chopped; 2 oz White Wine; 6 oz Duck Stock or Chicken Stock; Salt and Pepper to taste; 3 oz Boursin Garlic and Herb Cheese; 1 large Egg; 8 oz Maple Leaf Farms Duck Leg Confit Meat, pulled and chopped, skin reserved for later use; 1 Lb All-Purpose Flour; 1/8 tsp Salt; 4 large Eggs, plus 1 for Egg Wash; 1-2 Tbsp Lukewarm Water; 1 Tbsp Olive Oil; 2 Tbsp Salt for cooking pasta; 1 lb Roasted Butternut Squash (Approximately a 2-lb squash); 8 oz Heavy Cream; 8 oz Vegetable Stock; 2 Tbsp Butter; 1 tsp Salt; 1/2 tsp White Pepper; Crispy Duck Skin; Sliced Kumquats

Finalist 2016 Chef Recipe Contest, Sous Chef Branden Baldwin, SMG/Savor Chesapeake Arena, Oklahoma City, OK

Ingredients

1 Blood Orange, peeled and skin removed
12 oz Blood Orange Soda
1 Tbsp Apple Cider Vinegar
1 Tbsp Honey
1 Tbsp Garlic, minced
3 Tbsp Shallots, chopped
2 Tbsp Butter
3 oz Button Mushrooms, chopped
1 oz Rehydrated Wild Dry Mushrooms, chopped
1/2 tsp Fresh Thyme, chopped
2 oz White Wine
6 oz Duck Stock or Chicken Stock
Salt and Pepper to taste
3 oz Boursin Garlic and Herb Cheese
1 large Egg
8 oz Maple Leaf Farms Duck Leg Confit Meat, pulled and chopped, skin reserved for later use
1 Lb All-Purpose Flour
1/8 tsp Salt
4 large Eggs, plus 1 for Egg Wash
1-2 Tbsp Lukewarm Water
1 Tbsp Olive Oil
2 Tbsp Salt for cooking pasta
1 lb Roasted Butternut Squash (Approximately a 2-lb squash)
8 oz Heavy Cream
8 oz Vegetable Stock
2 Tbsp Butter
1 tsp Salt
1/2 tsp White Pepper
Crispy Duck Skin
Sliced Kumquats
Watercress
Olive Oil
Micro Green Mix

Directions

Blood Orange Reduction

1
Combine all the ingredients for the blood orange reduction in a pot on medium-low heat. Reduce until light syrup, around 30 minutes.
2
Let cool and set aside for later use.

Duck Confit and Wild Mushroom Filling

1
Sauté garlic and shallot with butter on medium heat for 2 minutes.
2
Add the chopped mushrooms and thyme and sweat until tender. After mushrooms are tender, deglaze with white wine.
3
Once almost dry, add the chicken stock and cook for 5 minutes; there should be a small amount of liquid in the pan.
4
Add salt and pepper and place the filling in a bowl to cool for 10 minutes.
5
Once cooled, place in a mixer and add cheese; mix on low speed until incorporated. Add one large egg.
6
Fold in duck confit meat. Set mixture aside for use with pasta dough.

Pasta Dough/Ravioli

1
Mound all the dry ingredients on a work surface and make a well in the center.
2
Combine all the wet ingredients and pour them into the well.
3
Working rapidly, pull the dry ingredients, mixing them together to form a rough dough.
4
Knead the dough until it is smooth, and let it rest 45 minutes before rolling it out for ravioli sheets of dough.
5
Set up the pasta machine. Guide the pasta through the machine at the widest setting. Reduce the setting as you roll the pasta to create thin sheets.
6
Once rolled into sheets, the pasta can be laid out and filled with 1 ounce of Duck Confit and Wild Mushroom Filling.
7
Brush with egg wash around the filling and place another pasta sheet on top. Cut out with circle or square molds to make ravioli. This should make 12 ravioli.
8
Place the ravioli in the freezer for 5 minutes to firm up before cooking.
9
Bring a pot of water to a boil with 2 tablespoons of salt. Add ravioli and cook for 5-7 minutes until they float.

Butternut Squash Puree

1
Wrap whole butternut squash in foil and place on a sheet pan. Roast in oven at 360 degrees F for 1 1/2 hours or until tender.
2
Discard seeds and skin and place 1 pound of roasted squash into a pot. Add cream, stock and butter. Mix with stick blender until smooth; add salt and pepper. Keep warm until ready to serve.

Garnish

1
Place the duck skin in nonstick skillet and cook skin until crispy and all fat is rendered.
2
Slice kumquats thinly. Wash and cut watercress. Place all garnish to the side for plating.

Plating

1
Take a spoonful of butternut squash and place on one side of the plate and drag the puree across the plate to the other end. Place 3 ravioli on the plate spaced evenly.
2
Toss watercress lightly in olive oil and place 3 small leaves on the side of each ravioli. Place thinly sliced kumquat on the watercress and shingle it against the greens.
3
Spoon a tiny amount of the blood reduction under the kumquats.
4
Place a small amount of puree on top of the ravioli and top with a small amount crispy duck skin.
5
Top with micro green mix. Use a small squeeze bottle filled with blood orange reduction to place 2 drops on top of each ravioli.