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Duck leg confit and sage ravioli, reduction of parmesan cream with spinach - virtual workshop version

Brunch, Gluten free, Cheese, Vegetables and Fruits, Duck

Follow us into a litte trip through Italy.

Ravioli del cacciatore.


Be careful when cooking the raviolis, it happens very quicky. Also make sure your raviolis are closed tight or they might open up while cooking.


Recipe for 2

Duck ravioli

12 Dough disc(s)
Homemade ravioli dough
1 Unit(s)
Confit duck leg
1 Clove(s)
Chopped garlic
2 Leaf(ves)
0.50 Unit(s)
Yellow oignon


2 Handful(s)
Baby spinach
1 Unit(s)
French shallot

Parmesan cream

50 Gr
200 Ml
35% cooking cream
4 Tbsp
Grated parmesan
100 Ml
Cooking water

0 Berries
3 peppers
  • Butter
  • Salt and pepper
  • Olive oil

Preparation time: 60 min

  • To prepare before class


    Make sure you have all your ingredients mesured and ready.

    Finely chop the garlic and grate the parmesan if necessary.


    1 cutting board, 1 chef knife, 1 pairing knife, 1 saucepan, 1 mixing bowl, 1 small whisk, 1 hand strainer, 1 frying pan and 1 pair of tongs.

  • Ravioli + Duck


    In a saucepan with immering water, submerge the duck leg still in it's bag, to heat it up nice and slowly and it will make it easier to pull after at least 30 minutes in the water. Do this with your thumb or the back of a pairing knife, it will remove the flesh way easier. The you can pull it with a fork or your fingers.

    In a pan with a bit of hot oil, sauté the minced onion, season with salt, a cook until lightly colored. Then add the pulled duck and the garlic and cook for only 30 seconds.

    Mince the sage leaves and add them to the previous mixture, let everything rest in a bowl, in the fridge.


    Prepare a small bowl with flour and water, to help stick the dough disks later on.

    In the center of your disks, add the cold duck mixture. All around the disks, add a touch of your water and flour mixture, close the ravioli with another disk of dough, close properly with your ingers, nice and firmly.

    Prepare a sucepan with simmering salted water, put in your raviolis and cook them for about 4 minutes or until they start floating. 

    With your hand strainer, gently take out the raviolis and place them on a clean rag, we will heta them up in the sauce later on.



  • Baby spinach

    Peel and finely chisel the french shallot.

    In the pan you used for the duck, sauté the shallot, then add the baby spinach with a bit of butter, salt. Once the spinach has softened up, let them rest on a plate.

  • Parmesan cream

    In a pan on low heat, melt the butter, then add the cream and the parmesan.

    Let the sauce reduce for about 7 minutes, mixing sometimes.

    Salt and pepper, not too much salt because of the parmesan. Keep the sauce on the lowest heat setting. Once ready to serve, add a nice ladel of the ravioli's cooking water and keep cooking on low heat.

  • Dressing

    Gently put your raviolis in a cream sauce to heat them up.

    During ths time,  dress your spinach in your bowl, put on top 3 nice duck raviolis and the onions and sage mixture.

    Grate some parmesan on top with a couple cracks of pepper and there you have it !

Be careful when cooking the raviolis, it happens very quicky. Also make sure your raviolis are closed tight or they might open up while cooking.

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