Duck Ravioli with Aceto Balsamico di Modena PGI, Ginger foam and Potato cream

INGREDIENTS:

    • one gutted duck
    • half onion
    • 1 small carrot
    • 1 small stick of celery
    • Aceto Balsamico di Modena PGI
    • 1 Gala type apple
    • ginger
    • 2 potatoes
    • 1 leak
    • soy lecithin
    • salt
    • pepper
    • sprouts
    • extra virgin olive oil
    • 3 whole eggs
    • 300 g flour
    • sugar



ravioliPREPARATION FOR THE DUCK FILLING

 

Gut the duck well, bone and marinate it with Aceto Balsamico di Modena IGP for at least 12 hours. Add onion, carrot and celery duly cut; adjust salt and pepper. Roast in a wood burning oven inside a cast iron casserole with lid for at least 6 hours at about 100°C. When still hot, remove herbs and skin.  With the bone, prepare a classical brown stock. Chop the meat with a knife and mix it adjusting salt and pepper.

PREPARATION FOR THE POTATO SAUCE

Boil the potatoes with the skin and sieve them. Separately, slice the leek and sauté it lengthily in oil, salt and vegetable stock, then blend and add this compound to the sieved potatoes.

PREPARATION FOR THE FOAM

Melt the soy lecithin in water and chopped ginger. Leave to marinate for some hours and sieve. With a hand blender, blend to form a foam.

PREPARATION FOR THE RAVIOLI

 Mix the eggs and flour for a long time; leave the dough to rest and roll out using a rolling pin. Shape the ravioli with the duck filling. Braise the ravioli in vegetable stock, salt and extra virgin olive oil for a few minutes.

PREPARATION

Arrange the ravioli in the dish, add some quenelles of warm duck filling, apple cubes caramelised in a bit of sugar, ginger foam and brown stock prepared with the duck bones.