Slow-roasted duck ravioli with mushroom sauce

4 servings Prep: 15 mins, Cooking: 3 hrs

While it’s tempting to buy in, there’s nothing like the real deal and these roast duckfilled pasta parcels of heaven will win you over for certain. This dish will take a bit of time to prepare but the results are worth it. There are all sorts of gizmos you can use in pasta-making but we believe in keeping it simple. Hone your technique over time – your family and friends will love you for it.

By Independent Contributor May 17 2021
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Ingredients (34)

For the slow-roast duck filling
1 tbsp vegetable oil
4 duck legs
1 large onion — chopped
1 carrot — chopped
2 celery sticks — chopped
1 sprig fresh rosemary
1 sprig fresh thyme
2 garlic cloves
2 star anise
1 tsp salt
1 tsp black pepper
3-4 tbsp chicken stock
For the pasta dough
500 g bread flour
3 large eggs
2 tbsp olive oil
1 tsp salt
50 ml water
For the duck breast
4 duck breasts
salt and black pepper
100 g butter
2 sprig fresh thyme
1 garlic clove — chopped
For the mushroom sauce
2 tbsp olive oil
1 medium onion — finely chopped
salt and black pepper
250 g button mushrooms — sliced
250 ml white wine
250 ml cream
For the ravioli
flour — for dusting
pasta dough — see above
slow-roasted duck filling — see above
1 egg white
3 l water
To serve
fresh herbs — to garnish
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To make the slow-roast duck pudding

Preheat the oven to 160˚C.
In a large saucepan, heat the oil and brown the duck legs until golden.
Place the duck legs in a roasting pan. Add the onion, carrot, celery, rosemary, thyme, whole garlic, star anise, salt and pepper. Cover and roast for 2 hours.
Remove from the oven, set the duck legs aside to cool and deglaze the roasting pan on the stove top using a little hot water.
Use your hands to debone and shred the duck meat.
Place it in a bowl, along with the deglazed pan juices. Add stock until the mixture is moist, but be careful to not add too much liquid.
Set aside until ready to use for filling the ravioli.

To make the pasta dough

In a bowl or stand-up mixer, mix together the flour, eggs, olive oil and salt.
Slowly add water until a dough forms that has a silky smooth consistency.
Remove and knead on a lightly floured surface for 10–15 minutes until smooth.
Place in a bowl, cover with clingwrap and leave to rest for about an hour.

To make the duck breast

Using a sharp knife, score the skin of the duck breasts with cuts about 10mm apart.
Season to taste.
Place the duck breasts, skin-side down, in a cold frying pan. Raise the temperature to a medium heat and crisp for approximately 10 minutes, until golden-brown.
Turn them over and add the butter, thyme and garlic. As it cooks, baste the duck breasts with the melted butter and herb mix for 10 minutes.
Remove from from the heat and leave the duck breasts to rest in the pan.
Once rested, finely slice in preparation for serving.

To make the mushroom sauce

Heat the olive oil in a pan and sauté the onion until translucent.
Season to taste.
Add the mushrooms and wine and reduce by half over medium heat.
Add the cream and reduce until thick.
Keep warm until serving.

To assemble the ravioli

On a floured surface, divide the dough into two portions.
Roll out one portion into a rectangular sheet, and hang it over a clean dishcloth rack.
Roll out the second portion of pasta into a rectangle.
Evenly place dollops of duck filling along the length of the sheet, about 2cm apart, leaving enough space between each dollop to seal the ravioli pockets. (You should be able to make 20–24 ravioli.)
Brush exposed dough with some egg white.
Take the second sheet of dough from the rack and carefully place over the top of the dough already marked out with filling. Carefully cut out squares around the dollops of filling.
Use a small fork to seal the edges of each pocket all the way around and brush the ravioli with egg white.
Bring a large pot of salted water to the boil.
Cook the ravioli for 3–5 minutes (when the ravioli is ready, it will float to the surface).
Using a slotted spoon, remove and set aside.
Gently add the cooked ravioli to the hot mushroom sauce and ensure that they’re evenly coated.

Serving suggestion

Portion out ravioli parcels and sauce into four serving bowls, top with the finely sliced duck breast (we kept it whole for the photo, previous page) and garnish with fresh herbs. We use lemon thyme or sage from our garden, but any herb that’s in season will do. If there are fresh figs available, we use those as garnish too.

Recipe extract from Vergelegen’s latest recipe book: A Cape Table. A Cape Table was produced by Quivertree Publications, with words by Clare O’Donoghue, photographs by Craig Fraser, creative director Libby Doyle, food styling by Anke Roux, and illustrations by Chris Lochner.

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