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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
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