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Рецепт Duck Confit And Mashed Potato Ravioli With White Truffle Sauce

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0 голосов | 2205 визитов
Порций: 6

Ингредиенты

Cost per serving $3.10 view details
  • 2 x Russet (baking) potatoes - (abt 1 lb)
  • 2 Tbsp. lowfat sour cream Salt to taste Freshly-grnd black pepper to taste
  • 14 ounce confit of duck leg - (2 whole legs) see * Note
  • 3 Tbsp. unsalted butter
  • 1 x garlic clove chopped
  • 56 x wonton wrappers thawed if frzn
  • 28 x flat-leafed parsley leaves plus extra for garnish
  • 2 Tbsp. white truffle oil
  • 2 Tbsp. white truffle paste

Инструкции

  1. Peel and quarter potatoes and in a saucepan combine with sufficient cool water to cover by 2 inches. Simmer potatoes 15 to 20 min, or possibly till soft, and drain in a colander. Return potatoes to pan and steam, covered, over moderate heat, shaking pan, 30 seconds to evaporate any excess liquid. Force warm potatoes through a ricer or possibly medium disk of a food mill into a bowl and beat in lowfat sour cream and salt and pepper to taste.
  2. Remove skin from duck legs and cut into 1/4-inch strips. In a small heavy skillet cook skin in 1 Tbsp. butter over moderately-low heat, stirring occasionally, till crisp and transfer cracklings with a slotted spoon to paper towels to drain.
  3. Remove meat from duck legs and chop fine. Add in garlic to fat remaining in skillet and cook over moderately-low heat, stirring occasionally, till softened. Add in meat to skillet and cook over moderate heat, stirring occasionally, till heated through. Stir in salt and pepper to taste. Stir meat mix into potato mix and cold. Filling may be made 1 day ahead and chilled, covered.
  4. Put 1 wrapper on a lightly floured surface and mound 1 Tbsp. filling in center. Top filling with 1 parsley leaf. Lightly brush edges of wrapper with water and put a second wrapper over first, pressing down around filling to force out air and sealing edges well. Trim excess dough with a round cutter or possibly sharp knife. Make more ravioli with remaining wrappers, filling, and parsley in the same manner, transferring as formed to a dry kitchen towel and turning occasionally to dry slightly.
  5. In a kettle of gently boiling salted water, cook ravioli in 2 batches for 2 min, or possibly till they rise to the surface and are tender. (Don't let water boil vigorously once ravioli have been added.) Transfer ravioli as cooked with a slotted spoon to a dry kitchen towel to drain and keep hot.
  6. While ravioli are cooking, in the small heavy skillet cook remaining 2 Tbsp. of butter over moderate heat, swirling skillet occasionally, till nut brown in color. Remove skillet from heat and stir in truffle oil and paste.
  7. Arrange 4 or possibly 5 ravioli on each of 6 heated plates and spoon truffle sauce on top. Garnish each serving with cracklings and parsley leaves.
  8. This recipe yields 6 servings.

Nutrition Facts

Amount Per Serving %DV
Serving Size 386g
Recipe makes 6 servings
Calories 1019  
Calories from Fat 131 13%
Total Fat 14.8g 19%
Saturated Fat 5.06g 20%
Trans Fat 0.0g  
Cholesterol 42mg 14%
Sodium 1722mg 72%
Potassium 545mg 16%
Total Carbs 186.49g 50%
Dietary Fiber 6.3g 21%
Sugars 0.45g 0%
Protein 30.92g 49%
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