Duck Ravioli with Seared Foie Gras

Okay, so maybe I went a little over the top here. This takes some serious time and money investment – I split the work over two days, doing the just, duck meat and cracklings on day one. Day two was making the ravioli and fillings, and the extra mushrooms/chard for the plate. Once all the crazy prep is done, this is actually quick and easy to cook, as long as you have your mise all set and plan out what need to be cooked when in your head. I got 13 ravioli – 4 was a sizable serving, because these were some jumbo ravioli. Duck just is probably enough for twice that, I froze the extra. Adjust other ingredients accordingly if you’re trying to scale this.

Duck Jus:

Duck carcass (see below for details)

1 onion, diced

3 medium carrots, diced

3 stalks celery, diced

1 bay leaf

A few sprigs of thyme

Black peppercorns

3 tablespoons tomato paste

3 cups red wine

7 cups chicken stock

2 teaspoons duck fat

The easiest way to do all this might be to roast the whole duck and divide it up afterwards; I thought I would just need to use 2 legs to get the meat for the ravioli filling, but in the end I used two breasts and one leg; Do whatever you need to do, but here’s the way I ended up going about this:

Remove the wings, legs, and breasts from the duck. Set aside the legs and breasts. Remove any remaining skin from the carcass – we’re reserving this for fat rendering and cracklings.

Place the remainder of the duck carcass on a baking tray along with the wings and the duck neck. Roast at 400°F for about 40 minutes, until everything has some nice color on it. Flip about halfway through.

Drain and save any fat on the pan. Cut the carcass into chunks and set aside along with the neck and wings.

In a stockpot over medium heat, add two teaspoons of duck fat and the onions/carrots/celery. Cook for 5 minutes until softened, then add the tomato paste and cook for a few more minutes, allowing the paste to start to caramelize. Add in the wine and reduce until it reaches a syrupy consistency.

Add in the chicken stock, reserved duck bones, thyme, bay leaf and peppercorns. The liquid should be covering everything – if not add water until it does.

Simmer for 4 to 5 hours, then strain through a cheesecloth into a smaller pot. Discard the solids, and place the sauce back on a simmer and reduce until you have 3 to 4 cups of jus.

Cracklings:

Take the excess skin you removed from the duck and place it in a cold pan. Set the heat to low, and allow all the fat to render out, occasionally draining the fat through a strainer and saving it – this stuff is liquid gold so we’re keeping as much of it as possible.

Eventually all the fat will render, and the skin will start to brown. This could take in the neighborhood of 45 minutes depending on the heat in the pan, but that’s not set in stone. Once the skin is nice and brown, remove it from the pan. Chop into bite sized pieces.

Duck meat:

2 duck breasts

1 duck leg

Again, maybe not the optimum way to do this, but this is what I ended up doing. For the leg, roast at 400°F until it hits an internal temp of 165°F. For the breasts, place in a pan on medium heat, skin side down. Allow the fat to render until the skin starts to brown. Turn up the heat and get a nice color on the skin side. Flip, and cook briefly on the meat side, about a minute or two. Breasts should take 20 minutes to cook.

Remove the meat from the breasts and leg, and chop finely for ravioli filling.

Ravioli filling:

Reserved duck meat

½ pound crimini mushrooms, roughly choped

4 small shallots

1 tablespoon fresh thyme, chopped

Salt and pepper

In a pan over medium heat, add some duck fat and the chopped mushrooms. Season with salt and cook for 4 minutes. Add the shallots and cook for an additional 2 or 3 minutes. Dump mushrooms and shallots in a bowl along with reserved duck meat, thyme, and some salt and pepper as needed.

Pasta dough:

9 ounces flour

6 ounces eggs (3 large eggs)

1 egg white and 1 tablespoon water for egg wash

I add the flour in a large bowl and weigh it out, then form a well in the middle and add eggs. If your eggs don’t quite weight 6 ounces, add a little water to make up the difference. Beat the eggs, slowly incorporating in the flour.

Once all the flour gets incorporated, turn the dough out onto a lightly floured surface and knead for 7 minutes. The dough should have a velvety texture. Spritz a piece of saran wrap with cooking spray and place the dough ball on top. Hit the dough with an additional spritz of cooking spray and wrap with the plastic. Refrigerate for at least 30 minutes.

Use a pasta machine to roll the dough out in two sheets. Spoon the filling onto one pasta sheet – I used about 1.5 tablespoons per ravioli? They ended up pretty big – I ended up with 13 all together.

Once the filling is spooned onto a pasta, make an egg wash by combining 1 egg white with 1 tablespoon water. Brush the egg wash around the each mound of filling. Take the second pasta sheet, and place it over the filling. Press the pasta together, removing air pockets as you go, and sealing the raviolis. Use a pizza cutter to separate and trim excess.

For the third sheet, place filling on one half, hit it with the egg wash and then fold over and seal.

If you’re making these ahead of time, place raviolis on a baking sheet lined with parchment paper and lightly floured and stick in the freezer. Once frozen, place into a Ziploc bag.

Bringing it all together:

Duck Jus

Cracklings

Handful of small crimini muchrooms (or quarter larger ones)

Olive oil

Swiss chard

Duck raviolis

Foie Gras slices (mine came pre sliced, if you have a whole lobe you’ll have to look elsewhere on how to prep it)

Place the mushrooms and a small baking dish and toss with olive oil and salt. Roast in a 400°F oven for 20 minutes. Assuming you made the cracklings and duck jus ahead of time like I did, warm them up in the oven with a few minutes remaining.

For the swiss chard, wash and chop roughly. Add some oil in a pan over medium and saute for 3 to 4 minutes, until wilted, tossing some salt on for good measure.

For the ravioli, bring a pot of well salted water to a boil. Boil the ravioli for 3 minutes (5 if frozen).

For the foie, score on one side with a knife (optional, strictly for presentation purposes – my score marks didn’t turn out super fantastic, but oh well). Salt liberally. Heat a cast iron or other sturdy pan on high – get it really hot now – and sear the foie gras for 30 seconds per side. That’s it, seriously foie gras is that easy to cook (if it comes sliced for you).

Place the chard and raviolis on the plate. Pour over duck jus. Top with roasted mushrooms and cracklings. Place seared foie gras on everything and dig in, because you’ve earned it.

Arroz con Pato Chiclayano - Peruvian Rice with Duck

In Peru they use the native Muscovy ducks, but since I could only get my hands on a Pekin duck here in the states, I used that instead. With the Muscovy, throw in all the duck pieces along with the braising liquid when you get to that step. I held back the breasts in the fridge, since the ones on a Pekin don’t need all that long to cook (especially after being browned). Also, if you are buying a whole duck, I highly recommend you trim the excess skin and render some delicious duck fat in a pan. And make some duck stock with the carcass, because why not.

Rice with Duck: (serves 4; cooking time: about 1 hour 15 minutes all together)

1 large duck, ideally a Muscovy

2 dried aji panca peppers (or guajillo)

1 teaspoon red wine vinegar

6 large garlic cloves, diced

1 medium red onion, diced

1 green bell pepper, diced

1 teaspoon cumin

1 teaspoon salt

1 teaspoon black pepper

¼ cup white wine

1 quart water

1 cup chopped cilantro

1 cup long grain rice

Remove the stems and seeds from the aji panca peppers, and place in a small pot with 1 cup of water. Bring to a boil, and simmer for 15 minutes. Add to a blender and puree.

Cut the legs and breasts off the duck. Brown in a dutch oven over medium heat – I did this in two batches. Pour off excess fat and reserve, but leave some in the pan. Add the onions and pepper, and sauté for 3 minutes. Add the garlic and continue cooking for another minute. Add in the ¼ cup of wine, and cook for a minute, until reduced by half. Add in the aji panca puree, and cook for 2 more minutes.  Add the 1 quart of water, the legs of the duck, the red wine vinegar, and the salt/pepper/cumin. Bring to a boil, the simmer, uncovered for 30 minutes. Reserve the duck breasts in the fridge.

Rinse the rice under cold water. Add the reserved duck fat into a large pan over medium heat. Add the rice and toast for 3 to 4 minutes.

Chop the cilantro, then ladle 1 cup of the broth from the duck pot into a blender, along with the cilantro. Puree. Add back to the pot along with the rice and the duck breasts. Cook for 15 minutes, until the rice is finished. Turn off the heat and let stand for 10 minutes before serving.

Duck Roulades with Blackberry Gastrique and Duck Cracklings

Something about duck just screams French to me. I took the roulades from the French Laundry cookbook, and got the gastrique recipe from http://www.seriouseats.com/recipes/2010/09/crispy-duck-with-blackberry-gastrique-recipe.html

I don’t usually cook specifically French food, but I’ve been exposed to various techniques of French cooking when making, say, mac and cheese using a béchamel. Gastrique is something new to me and I thought the flavor was really interesting; it’s like a fruity tasting sweet and sour sauce, and somehow works well with duck.

Roulades (for 1 serving):

1 duck breast

1 large leaf of swiss chard or savoy cabbage

Salt and pepper

Ground allspice

Bring a pot of water to a boil, add the chard/cabbage leaf for 3-4 minutes, until tender and remove to an ice water bath to stop cooking. Dry with paper towels. Remove the skin from the duck breast (don’t even think about tossing it – we’ll be rendering fat and making cracklings with it), and season with salt/pepper/allspice.

Lay a large piece of saran wrap lengthwise on a flat surface, and place the chard/cabbage leaf in the center. Roll the duck breast lengthwise (aka hot dog style), and place the breast on the chard/cabbage. Trim the chard so it’s more or less a rectangle, the width of the duck, and wide enough to wrap around the breast once. Wrap the chard around the breast, then wrap the plastic around the chard. Twist the ends of the plastic wrap in opposite directions, so the plastic becomes taught around the chard and helps make a perfect cylinder. Tie the ends of the plastic wrap together, and refrigerate for an hour or two (or more).

When it’s getting to be about dinner time, bring a pot of water to 190°F, and add the roulade (still in the plastic). Be sure to adjust the heat as needed to keep the temp at 190, and cook for 6-7 minutes for medium rare, 7-8 minutes for medium. Remove the roulade and let rest for 2-3 minutes before cutting.

Blackberry Gastrique

½ cup sugar

2 Tbsp water

½ cup Red wine vinegar

1 Tbsp Red Wine

2/3 Cup fresh blackberries

2 sprigs thyme

Salt and pepper

Add the sugar and water to a small saucepan over medium heat. Don’t stir the mixture, but rotate the pan around occasionally to evenly cook the mixture until is becomes a blonde caramel color, about 5 minutes Add the red wine vinegar, and cook for 3 minutes longer. Add the red wine, and cook for 2-3 minutes longer, until the mixture starts to become syrupy. Add the blackberries and thyme, and continue to cook until the blackberries start to break down, another few minutes. The sauce should be sort of syrupy when it’s done. Remove the pan from heat, and season with salt and pepper to taste. You can make this ahead and refrigerate the sauce, reheating before serving.

Duck Cracklings:

Remember the skin from the duck breast? Cut it into a few pieces, approximately 1 inch each, and place in a cold pan. Turn the heat to medium, and cook the skin for about 8 minutes, flipping as needed, until crispy. Take a coffee filter and place it in a pyrex measuring cup/other container and pour the rendered fat through. Refrigerate, and use judiciously to make everything awesome.