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Duck Confit


  • 4 lbs of duck meat skin on, or 6 duck legs ( I cut this down to 1lb)
  • tub of duck fat
  • salt
  • nutmeg
  • garlic
  • clove crushed
  • Ravioli Filling:
  • 1/2 lb fresh ricotta cheese
  • 1/2 lb of grated Parmesan cheese
  • Hand shredded duck confit
  • Egg Pasta:
  • 1 lb of flour double 0 or any flour with low gluten content
  • 1 lb 12 oz of Semolina Flour
  • 12 whole eggs AA size
  • 1/4 cup of extra virgin olive oil
  • 1 Tbsp salt


  1. Duck: Salt the duck liberally, dash of nutmeg, garlic, and crushed clove.  Cover  and put in fridge for 24 hours.  Rinse salt off and place in bowl of melted duck fat.  Turn oven to 200 degrees and bake for 10 hours or until falls apart.  Use right away or keep fully submerged in fat for up to 2 months.
  2. Pull the meat with your hand and try to break the bigger pieces until all the meat looks the same, add the ricotta and the Parmesan and mix well, let this cool down in the refrigerator.
  3. For the pasta: Pour all the flour mix together on surface (table or marble block) in a cone-shaped mountain. Break the eggs into the centre of the cone and blend the yolks with the whites. Add the oil and the salt and mix well (using a fork or fingers), then begin gradually mixing the egg and oil compost with the flour. When the dough has a thick texture, so that it is no longer possible to use a fork, the egg will no longer be liquid and about 1/2 of the flour will be incorporated. Continue to work with your hands, pushing the dough up from all sides, taking in as much flour as possible; keep on kneading for about 15 mins. At this point almost all the flour should be incorporated; remember that the amount of flour can change little bit in proportion to how big the eggs are. At this point let the pasta rest for half hour; cut the pasta in 8 to 10 equal pieces and dust a little bit with some regular flour. Roll out the dough thinly and cut into squares about 3 x 3 inches. I used the Kitchen Aid attachment to roll into sheets, then a round ravioli . Place a tablespoon of the filling in the centre of each square. Use a little egg around the edge fo the bottom piece before adding top circle.  Press together and use ravioli cutter to cut and press edges.   If you see that the pasta is little bit too dry and doesn’t stick together, you can use little bit of water as glue.
  4. Cook the ravioli in salted water. When the water is boiling lower the heat (if it's boiling too much you could break the pasta) take them out once they float (4/6 minutes) and put them on a serving plate, then coat with the sauce, finish with some flakes of shaved Parmesan.