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Shredded duck ravioli, ginger carrot purée, herb salad and porto reduction.
Vegetables and Fruits, Duck, Poultry
Homemade raviole dough, stuffed with duck confit and served with a Port reduction sauce.
Ingredients
Recipe for 4 persRaviole
250 Gr
Flour
2 Unit(s)
Egg
30 Ml
Olive oil
5 Gr
Salt
2 Unit(s)
Confit duck leg
1 Unit(s)
Chopped shallot
5 Sprig(s)
Chives
2 Kg
Carrot
20 Gr
Fresh ginger
6 Unit(s)
Chopped shallot
5 Sprig(s)
Thyme
- Salt and pepper
- Olive oil
Preparation time: 90 min
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