Duck Ravioli with Aceto Balsamico di Modena PGI, Ginger foam and Potato cream
- one gutted duck
- half onion
- 1 small carrot
- 1 small stick of celery
- Aceto Balsamico di Modena PGI
- 1 Gala type apple
- 2 potatoes
- 1 leak
- soy lecithin
- extra virgin olive oil
- 3 whole eggs
- 300 g flour
PREPARATION 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
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
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.