Duck ravioli with wild mushroom ragout
When autumn comes, there's nothing better than taking a walk in the woods around Zagreb or at least taking a stroll to the nearby market to pick up some fresh, beautiful porcini and other forest mushrooms. If your mushroom hunt was lucky, put them to work with these sumptuous homemade ravioli as they prepare in Balthazar.
Enjoy your preparation, and good luck.
For 4 people / Preparation time: 1.5 days
For the duck confit:
Duck drumstick and drumstick, about 1 kg
About 1 kg of duck fat
For the ravioli dough:
Egg 1 pc
Olive oil 10ml
For the filling:
Confit duck meat from the first part of the recipe
Fresh cow's cheese 150g
Eggs 2 pcs
For the mushroom ragout:
Vegetable stock 0.5l
White wine 0.1l
Toasted pine nuts
Confit the duck in deep fat at 125 °C for about 2 hours. When the meat is cooked, separate it from the bone and skin and mix it with the other filling ingredients until you get a uniform mixture for filling the ravioli.
Knead the dough, then when everything is combined, vacuum seal and let it rest in the refrigerator overnight.
The next day, we take out the dough, and when it reaches room temperature, we roll it out, cut it with a round mold or a glass, and fill it with the duck mixture. Combine with a nice whipped egg yolk. Let's put it aside.
Boil a large pot full of water, add salt when it boils and cook the ravioli.
In parallel with cooking the ravioli, prepare a pot for the ragu, in which we heat the duck fat, then sauté the onion, and add garlic and bacon. When the bacon is fried, add chopped mushrooms. Season and cook until the mushrooms soften. Pour over the wine, and when the alcohol evaporates, pour over the stock.
Cover the cooked ravioli with mushroom ragout, sprinkle with toasted pine nuts, and put some young lettuce on top.