Duck Confit & Parsnip Raviolo, Marsala Reduction, Crispy Salsify, Chive

 
Duck Confit

Pair With

Nº 78

Cabernet sauvignon

FLAVOR PROFILE 

savory, salty

TIME TO EXECUTE 

12 hours

INGREDIENTS

1 large parsnip (peeled, cooked, cut into small dices)

1 cup salsify (pealed, fried)

4 Tbsp. chives (minced)

4 sheets thin pasta

egg yolks (from 4 eggs, beaten)

4 Tbsp. grated parmesan cheese

For the Duck Confit:

2 duck leg portions with thighs attached (excess fat trimmed and reserved)

2 Tbsp. kosher salt

½ tsp. black pepper

5 garlic cloves

3 bay leaves

2 sprigs fresh thyme

1 ½ tsp. black peppercorns

2 cups olive oil

For the Marsala Reduction:

¼ cup shallots (minced)

¼ cup garlic (minced)

3 cups marsala wine

2 cup demi glaze

4 Tbsp. butter

1 tsp. salt

1 tsp. black pepper

 

DIRECTIONS

Preheat oven to 200F.

For the Duck Confit: lay the leg portions skin side down. Sprinkle with kosher salt and black pepper. Place the garlic cloves, bay leaves, and sprigs of thyme on each of 2 leg portions. Cover and refrigerate for 12 hours. Remove the garlic, bay leaves, thyme, and duck fat. Rinse the duck with cool water, rubbing off some of the salt and pepper. Pat dry with paper towel. Lay the duck on top, skin side down. Add the olive oil. Cover and bake in oven at 200F for 12 to 14 hours, or until the meat pulls away from the bone. Remove the duck from the fat. Strain the fat and reserve. Pick the meat from the bones and place it in a stoneware container. Cover the meat with some of the strained fat, making a ¼ inch layer. Set aside and let cool.

For the Parsnips: peel parsnip until fully cleaned and cut into a small dices. Place in a saucepan with water and cook on slow heat until parsnip is soft. Strain water and let cool.

For the Ravioli: line up 2 sheets of thin pasta together and cut into small squares, take the remaining 2 sheets of pasta and do the same. Form ½ T of parsnips and 1 T of duck confit into a small ball and place in the middle of on side of the square. Take beaten egg yolk and brush the edges of the pasta, take the other half of the pasta and place on top. Press around the mixture firmly so the pasta does not open up while cooking.

For the Salsify: peel salsify into long strips, place in fryer and fry until crispy. Place on a plate with a paper towel so it catches the grease from the fryer. Set aside.

For the Marsala Reduction: In a large sauté pan, add shallots, garlic, salt and black pepper and sauté for about 5 minutes. Add marsala wine and cook until wine has reduced by half then add demi glace. Let cook for about 5 more minutes and finish with butter.

To plate: place raviolo in boiling salted water and cook for about 3 minutes. Place pasta in sauce and toss to combine. Plate in the center of the dish garnishing with chive, parmesan cheese and salsify.