This multicultural entrée dish combines French duck confit with Italian Raviolo and an Asian inspired broth.
Ingredients
Ravioli
1 qty pasta dough
1 confit duck leg
6 spring onions (scallions)
2 shitake mushrooms
1 egg white
Broth
5 cm piece kombu
400ml chicken stock
100 ml water
2 tbsp bonito flakes
2 tbsp bonito flakes
½ tsp grated ginger
2 tbsp soy sauce
2 tbsp mirin
1 tbsp rice wine
½ dried chili
1 clove garlic, crushed
1 tsp sugar
½ tsp white miso
1 cinnamon quill
2 star anise, crushed
Garnish
1 spring onion (scallion) - white part only
Method
Creating garnish: Cut 2.5 cm piece of spring onion (white only). Cut lengthwise to middle of stalk. Peel off outside layers. Lie flat and slice into very fine sticks. Place into ramekin with water and mirin mixture.
Bring broth ingredients to simmer, remove kombu before mixture boils.
Place duck leg in broth in pressure cooker. Bring to full pressure. Cook for thirty minutes then cool.
Strain off broth, place in refrigerator.
Put duck in refrigerator to cool.
Make pasta using pasta machine, taking it to setting 6 thinness.
Cut out two large circles for each person, one slightly larger than the other.
Shred duck, mix four sliced spring onions (white only), sliced shitake mushrooms plus egg white (to bind mixture). Season with salt and freshly ground pepper.
Place a tbsp of mixture on smaller pasta circle. Use pastry brush to dampen pasta around filling mound. Place second circle of pasta on top such that it covers the mixture and no air is left inside the raviolo. Gently press edges and use fork on the sealed edges to produce crimping pattern (note: picture above does not have crimped edge).
Take chilled duck broth from refrigerator. Place in gravy strainer and pour off liquid, stopping when level gets down to fat. Gently heat the mixture.
Cook ravioli in boiling salted water for 2-3 minutes or until cooked. Turn if appropriate to ensure both sides are cooked.
Place one raviolo in soup bowl.
Pour warmed broth over raviolo. Garnish with drained sliced spring onion.
