Eliot enjoys a culinary challenge and was inspired by Graham Campbell to recreate his beautiful duck leg ravioli dish. Discover useful tips on making fresh pasta and confiting duck.
Making fresh pasta
is very rewarding, but can turn people off due to a number of factors such as lack of equipment, time, and know how. The recipe below is delicious and does take some time, but with a few tips this can become a school night special.
Having said this, you will get a better, more authentic finish to the dish by following the recipe in full, so if you have the time and tools, enjoy the day in kitchen and make sure you remember to salt the duck the day before.
from McDonald Pittodrie House Hotel in Aberdeenshire, has put together this rich, but well balanced ravioli that is a good challenge for the home chef and won’t disappoint!
To speed things up, I’ve used wonton wrappers, which are made from an egg and flour based dough and easy to work with. I also picked up some quality confit duck from a local butcher.
Duck Leg Ravioli with Butternut Squash & Red Wine Jus
8cm and 7cm pastry cutter
300g strong flour, or '00' pasta flour
2 whole eggs
3 egg yolks
For the pasta dough, add the egg yolks and whole egg to a blender with the semolina and flour. Gradually pulse the mixture until it forms a smooth, firm dough ball that is slightly sticky to the touch. If the dough is a little bit wet, add a little more flour. Wrap in cling film and store in the fridge to chill.
legs salted for 24 hours in fridge
3 sprigs of thyme
2 cloves garlic, bruised
600ml of duck fat
Pre-heat the oven to 130˚C/gas mark ½. Thoroughly wash the salt from the duck legs and place in a deep tray with the thyme, garlic and duck fat. Cook for 4 ½ to 5 hours. Remove from the oven and leave to cool in the fat. (Once the fat is cool, strain off and store in the fridge. It can be used again for your roasties, rillettes, terrines or other recipes that use duck fat). Once you have removed the legs from the fat and whilst still warm, strip the meat from the legs ensuring there is no bone. Shred the meat using a fork or your fingers and moisten slightly with a little of the duck fat.
10g Chives finely chopped
1 Shallot, finely diced
1 Clove garlic, minced
Combine the all the ingredients for the ravioli filling together with the shredded duck in a bowl. Mix well, cover and store in the fridge until required.
Butternut squash purée
½ Butternut squash
1 Clove garlic
2 Sprigs fresh thyme
Pre-heat the oven to 180˚C/gas mark 4. Halve the piece of butternut squash and remove the seeds if applicable (depending on which part of the butternut squash you’re using). Season with salt, olive oil, thyme and garlic and wrap in tin foil. Place in the oven for 30-45 minutes, or until soft throughout
Remove from the oven and allow to cool slightly. Remove the foil and scoop out the flesh into a blender. Blend until very smooth, while the squash is still warm. Add the butter, season to taste and pass through a fine strainer if desired
8 Shallots peeled and cut in half length ways
100g White wine
200g White wine vinegar
Combine sugar, white wine, honey and white wine vinegar in a pot and bring to the boil.
Cover the shallots with the hot liquor and leave to cool.
Red wine jus
100g Red wine vinegar
400g Red wine
650g Real beef or brown chicken stock
Add the red wine vinegar to a small saucepan and reduce on a medium heat until the pan is almost dry. Repeat with the port and red wine, before adding the stock. Reduce by 2 thirds to form a thin gravy like consistency. It should be slightly sticky in the mouth when tasted. Season to taste and set aside
To finish the ravioli
1 Egg, beaten
1 Large pan of boiling salted water
Chives or micro-coriander
Make sure to remove the pasta dough from the fridge 30-45 minutes before rolling. Roll the pasta through the thickest setting on a pasta machine working down to the thinnest setting. Dusting lightly with four as you go to avoid the pasta sheet fro sticking. When you get down to the last 2 setting, put the dough through twice on each setting to allow for shrinking of the dough due to gluten retention.
: Always allow pasta dough to come up to room temperature before rolling. This will allow the gluten to relax and make the dough easier to work with and more flexible. When fresh dough is not being used, always cover completely with a tea towel to ensure it does not dry out
Cut the dough into 8cm circles and place the ravioli filling in the centre of one of the rounds and light brush the edges with egg wash. Place another round over the top and seal, ensuring to push out all the air to form a neat, tight ravioli. (You can do 4-6 at a time and create a mini production line to help speed things up). Use the 7cm cutter to neaten up the ravioli and repeat to form 20 in total
To serve, boil the ravioli for 4-5 minutes in the salted boiling water, warm the shallots in the pickling liquor, warm the red wine sauce and heat the butternut squash puree until hot. When ready, lift the ravioli out the water with a slotted spoon and place into a boil with a dash of olive oil. Carefully place 5 ravioli into each bowl and smear, swoosh or dollop the squash puree on top. Finish with the pickled shallots red wine sauce, chives or micro-cress and a little drizzle of olive oil.
Inspired? For more delicious pasta recipes visit Great British Chefs Collection