WILD DUCK PORCINI RAVIOLI
Make and share this Wild Duck Porcini Ravioli recipe from Food.com.
Provided by rwaldrip
Categories < 4 Hours
Time 4h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 450 F degrees.
- Start a large stock pot of water to boil for ravioli.
- For the Filling.
- Rinse duck and pat dry. Season inside and out with salt and pepper. Cut vegetables into wedges. Stuff duck cavity with vegetables and squeeze juice of orange into cavity. Place duck on roasting rack. Roast for 15 minutes on 450. Reduce heat to 350°F and cook until thermometer reads 160 in thigh.
- Remove meat from bone, reserving bones to make a secondary stock. (this could be used in place of the reserved mushroom stock as suggested for the ragu-it would give greater depth to the dish without the mushrooms overpowering the delicate ravioli).
- Shred or dice very fine the duck. Moisten with meat with the juices from roasting pan if necessary.
- For the Pasta Dough.
- Mix dry ingredients, eggs, water and salt in a bowl. Knead dough until it is silky soft (about 25 minutes by hand).
- Roll out on a floured surface to ¼ inch thickness. If dough is sticky, sprinkle with flour.
- Using a biscuit cutter or small glass, cut 3-inch circles from the dough.
- Place a spoonful of the mixture in the center of the circle and top with another circle of dough.
- Crimp the edges with a fork, being sure to completely seal the ravioli. If needed, moisten the edge of the bottom circle with cold water before crimping the top circle over the filling.
- For the Ragu.
- While duck is roasting, place dried wild mushrooms in heat-proof container and add boiling water to cover. Allow to stand until mushrooms are reconstituted, about 1 hours or so. Drain mushrooms, reserving liquid. Chop mushrooms into bite-sized pieces. Reserve.
- Add veal demi-glacé to sauté pan along with reserved mushroom liquid (be sure to strain mushroom liquid to remove any particles and/or residual dirt). Create a sauce from the demi-glace making sure it isn't too thin or too thick. Add mushrooms to the sauce. Adjust seasonings as needed.
- For the Ravioli.
- Make ravioli by filling with desired amount of duck, sealing with egg wash (or water) and removing all air bubbles from each ravioli.
- Cook ravioli in boiling water until al dente, about 6 minutes.
- Drain ravioli, reserving some of the pasta liquid. Quickly add ravioli to ragu. Gently toss to coat ravioli with ragu. Add additional cooking liquid from pasta if necessary. You don't want this too dry.
- Dish into pre-heated, large shallow rimmed bowls. Place a 1/4-1/3' slice of Foie Gras on top of ravioli.
- Serve with parmesean cheese on the side.
Nutrition Facts : Calories 620.1, Fat 18.4, SaturatedFat 5.8, Cholesterol 230.3, Sodium 162.7, Carbohydrate 80.2, Fiber 4.3, Sugar 5.7, Protein 30.8
MARINATED WILD DUCK RUMAKI
Wild duck has a "liver-y" flavor and look, which I do not like. However, my husband is a duck hunter so I had to figure out what to do with his catch. I came up with this recipe years ago and make it as an appetizer on Thanksgiving or Christmas. The marinade takes care of the gamey flavor, so even I enjoy eating these tasty little treats. My husband and 3 boys always gobble these down in one sitting. It's great finger food. You can adjust the marinade by tasting it before putting the duck in it. Make sure you inspect the duck for BBs! This recipe requires marination overnight.
Provided by Gina Farina
Categories Poultry
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Combine all the marinade ingredients in a bowl and mix well.
- Cut the duck breasts into pieces that are about 1/2" x 1/2" x 1-1/2". Place in marinade overnight in the fridge (ziploc works great).
- Cut the bacon in half so that you get twice as many short pieces. Fry until half-way cooked. This is necessary if you want the bacon to be equally cooked as the duck, otherwise the fatty part will be mostly uncooked and too chewy.
- After marinading overnight, drain the duck. Wrap each piece of duck with a piece of bacon and secure with a toothpick (make sure it goes completely through).
- Place wrapped pieces on a foil-lined cookie sheet that has sides. You can put quite a few on a sheet and they will still cook well.
- Bake at 325ºF for 30 minutes or until the duck and bacon are done.
- Serve with a tangy, slightly spicy-hot lemon, orange or apricot dipping sauce, like LeAnn Chin's Lemon Chicken Sauce or Panda Express Orange Sauce. Be sure to serve with sauce!
Nutrition Facts : Calories 354.4, Fat 32.4, SaturatedFat 9.7, Cholesterol 38.6, Sodium 2484.2, Carbohydrate 5.5, Fiber 0.5, Sugar 3, Protein 10.5
ROAST WILD DUCK
Make and share this Roast Wild Duck recipe from Food.com.
Provided by Tonkcats
Categories Whole Duck
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Wash and dry duck thoroughly.
- Rub the insides with salt. Fill the cavity with chopped apples and raisins.
- Cover the breasts with bacon slices.
- Roast the duck in moderate 325 degrees oven for 20 minutes to the pound.
- Duck can be seasoned more with salt and paprika if desired.
Nutrition Facts : Calories 5989.3, Fat 550.7, SaturatedFat 184.8, Cholesterol 1040.9, Sodium 1754.8, Carbohydrate 92.7, Fiber 8.7, Sugar 68.9, Protein 161.7
PORCINI RAVIOLI
Easy, quick to prepare, and guaranted to impress, and best of all, delicious. Better than delicious. Incredible.
Provided by nina6876
Categories European
Time 45m
Yield 20 raviolis, 4 serving(s)
Number Of Ingredients 16
Steps:
- Cook mushrooms in 1 1/2 C of the chicken broth and port for 20 minutes. Drain, reserving broth.
- Mince mushrooms in food processor.
- Saute 1/2 shallots and 1/2 garlic in 2 T oil until wilted. Add mushrooms and saute 2 minutes. Add 1/4 C mushroom stock. Add 1 T parsley and 1/2 T sage. Salt and pepper to taste. Cook another minute to let stock absorb.
- Lay out 20 wonton skins on a dry surface (a clean counter or chopping block is fine). Put 1 T mushroom mixture in the center of each wonton. Paint edges of each wonton with egg white. Put another wonton on top and press to seal. Cut excess skin off each ravioli with a pizza cutter. Press edges to tighten seal. Let dry for 20 minutes.
- In a sauce pan, melt 1 T butter and 1 T oil. Saute shallots and garlic until wilted, about 2 minutes. Add remaining mushroom broth and reduce by half.
- Cook raviolis for 3 to 4 minutes, until al dente.
- While raviolis are cooking, finish sauce.
- Stir 1 T butter into sauce until melted. Stir in cream, alternating with chicken stock and sprinklings of cheese. Adjust sauce to keep from being too thick. Just before serving, add remaining parsley and sage and salt and pepper to taste.
- Plate the ravioli and drizzle sauce over it. Add additional cheese, if desired.
- Serves 4.
Nutrition Facts : Calories 659.8, Fat 35.7, SaturatedFat 16.7, Cholesterol 85.6, Sodium 1562.1, Carbohydrate 59.1, Fiber 2.6, Sugar 3.4, Protein 22.2
DUCK RAVIOLI
Make and share this Duck Ravioli recipe from Food.com.
Provided by Chef Rangel
Categories Duck
Time 1h
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- For the filling: Saute pork with garlic for a few minutes and drain fat.
- Place pork-garlic saute into mixing bowl, and add duck, chard, basil, oregano and parsley.
- Run mixture through meat grinder, processing into a fine paste, and return to mixing bow.
- Mix in ricotta, egg yolks and salt.
- For the ravioli: Sift the flour into a mound on the mixing board, make a hole in the middle of the flour, and add the eggs, water and salt to the flour.
- Beat eggs with a fork, slowly mixing in about half the flour, then mix in remaining flour with the hands, adding a little water if necessary to give the dough the proper consistency for rolling.
- Let it rest while mixing the other batches, adding each batch to the original, kneading it into a large ball.
- After the mixture has rested for 15 minutes or so, cut ball in half and place it on the floured bread board.
- Using a 30" wooden rolling pin, roll dough until paper thin, sprinkling with flour to ensure that it does not stick or tear.
- The key is to put very little pressure on the rolling pin, wrapping the dough around the pin and gently spreading it with the palms of the hands as it is being wrapped. *You can tell if the dough is ready if you can hold it up by the corners with two hands and find that it is translucent.
- For the sauce: Saute garlic and mushrooms in olive oil/butter mix.
- After 5 minutes, add marsala, cooking until about half the marsala has boiled off.
- Reduce heat to simmer, mix in whipping cream, and stir for a minute or two.
- Add a bit of salt and pepper to taste.
- Pour mixture on ravioli and enjoy!
Nutrition Facts : Calories 3002.3, Fat 125.2, SaturatedFat 63.6, Cholesterol 1117.7, Sodium 3137.4, Carbohydrate 307.8, Fiber 12.5, Sugar 6.6, Protein 101.4
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- The easiest way to make the pasta dough is by combining the flour and eggs in a stand mixer using the flat beater attachment. When the machine starts struggling, swap for the dough hook to finish off before tipping out onto the work surface on and kneading well. If you don't have a stand mixer, tip the flour onto the work surface, break the eggs into a large well in the middle and bring together with you hands. It will initially looks like messy breadcrumbs, and eventually like a smooth ball of dough.
- Place the duck and hot water into a slow cooker. If the bird won't fit, remove legs & pop inside the body cavity to ensure the slow cooker lid fits perfectly.
- Ideally, you're going to use a pasta maker for this stage. If you don't have one you can use a rolling pin, but man that is going to be haaaard work!
- Bring a large pan of water to the boil. Add 6 or 7 pieces of ravioli pr person and boil for 3 minutes. Drain, and serve with melted butter, a sprinkle of salt and a grating of parmesan.
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