{"id":3481,"date":"2009-12-09T22:43:19","date_gmt":"2009-12-10T05:43:19","guid":{"rendered":"http:\/\/rosemaryandthegoat.com\/?p=3481"},"modified":"2019-10-20T06:51:57","modified_gmt":"2019-10-20T13:51:57","slug":"duck-confit-ravioli-with-port-and-sun-dried-cherry-sauce","status":"publish","type":"post","link":"https:\/\/rosemaryandthegoat.com\/?p=3481","title":{"rendered":"Duck Confit Ravioli with Port and Sun-dried Cherry Sauce"},"content":{"rendered":"

Michie Feast – Pasta Course<\/strong><\/span><\/p>\n

The idea for this cours started as gnocchi, then changed to ravioli with duck bolognese, and finally settled on a duck confit ravioli with a port sauce.  I have never made my own pasta, or duck confit so I’m not sure what I was thinking!<\/p>\n

I shopped for the duck in Austin before I headed to the parent’s house.  I was surprised that duck was $16\/lb, I guess I am cheap but I decided right there to cut the duck in the recipe from four pounds down to one pound.  Since the idea was to serve very small portions, like a tasting menu, I knew I would only use a fraction of what the recipe would yield anyways.<\/p>\n

Thanks to Paul<\/a>, my duck confit was cooked to perfection.  Starting almost 48 hours in advance, the duck was first brined for 24 hours, then cooked for 10 hours on a very low temperature.  When it was finished the duck fell apart, it was fall off the bone tender and moist.  This eventually got mixed in with the ricotta and parmesan to create the filling for the ravioli.<\/p>\n

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Pasta making is a big mess, for me at least.  I had fun building the flour dome and cracking the eggs into the center.  But then the walls of the flour dam broke and the eggs started overflowing and seeping out from underneath.  I kept trying to add more flour to the outside of my “volcano” but I think I was just making a bigger mess.  Eventually I learned the method and ended up with a nice ball of dough.<\/p>\n

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Duck Confit<\/h2>\n\t
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Ingredients<\/h3>\n\t\t\t\t
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