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Shredded duck ravioli, ginger carrot purée, herb salad and porto reduction |
Vegetables and Fruits, Duck, Poultry
Homemade raviole dough, stuffed with duck confit and served with a Port reduction sauce.
Ingredients
Recipe for 4 servingsRaviole
250 Gr
Flour
2 Unit(s)
Egg
30 Ml
Olive oil
5 Gr
Salt
2 Unit(s)
Confit duck leg
100 Gr
Shallot
5 Sprig(s)
Chives
Carrot purée
400 Gr
Carrot
20 Gr
Fresh ginger
100 Gr
Chopped shallot
5 Sprig(s)
Thyme
200 Ml
Chicken stock
Topping
4 Tbsp
Grated parmesan
4 Sprig(s)
Parsley
4 Sprig(s)
Tarragon
250 Ml
Port wine
- Butter
- Salt and pepper
- Olive oil
Preparation time: 90 min
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On the plate
« Make your recipes while having fun with friends or colleagues. »
Class with similar recipe
Monday, December 8th
18:00 to 21:00
Plateau Mont-Royal
110 $ / pers.
LE MENU GOURMAND
Host like a pro at home! A complimentary glass of bubbly!
- Butternut cream soup, bacon-infused mousse, Pancetta chips
- Shredded duck ravioli, ginger carrot purée, herb salad and Porto reduction |
- Like a Norwegian omelette, chocolate, vanilla, flambéed with Grand Marnier
110 $ / pers.
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