Title: Honey-Glazed Duck Breast With Kumara And Ginger Ravioli
Categories: Entree Chef Duck
Yield: 4 Servings

10		Duck breasts, trimmed and
		Skin and fat scored
		MARINADE:
300	ml	Soya sauce
1	tb	Dijon mustard
2	tb	Honey
		The roots from 1 bunch
		Coriander, chopped finely
		Leaves from 1/2 bunch
		Coriander
100	g	Ginger, peeled and chopped
		Finely
4		Cloves garlic, peeled and
		Chopped finely
		RAVIOLI:
2	kg	Kumara
1		Onion, peeled and chopped
		Finely
1		Clove garlic, peeled and
		Chopped finely
2	tb	Grated ginger
1	tb	Butter
		Salt and freshly ground
		Pepper
40		Wonton wrappers
		Melted butter
		SAUCE:
250	ml	Duck stock
4		Star-anise, crushed
250	ml	Veal demi-glace
		TO SERVE:
3	bn	Baby bok choy, trimmed and
		Steamed
500	g	Beanettes (baby beans),
		Topped, tailed and steamed
3		Punnets shiitake mushrooms,
		Sauteed in a little peanut
		Oil
		With salt and pepper to
		Taste

To marinate the duck breasts: place the duck breasts in a non-corrodible vessel. Combine all the marinade ingredients, pour over the duck, cover and refrigerate for at least 3 hours, turning several times.

To make the kumara ravioli: wrap the whole kumara or kumara pieces in foil and roast in a 180'C oven for about 45 minutes or until soft. Saute the onion, garlic and ginger in the butter until soft. Scoop out the flesh from the kumara, puree in a food processor, then mix with the onion/ginger mixture and season with salt and pepper. Spread out half of the wonton wrappers on a flat surface, brush with water and spoon 2 teaspoonfuls of the kumara mixture in the centre of each wrapper. Cover with the remaining wonton wrappers, cut with a round biscuit cutter and press the edges together to seal. Cover the ravioli with a slightly dampened tea-towel and set aside until ready to cook.

To make the sauce: simmer the duck stock with the star-anise until the stock is anise-flavoured. Strain, discard the solids and place the stock in a saucepan with the veal demi-glace. Cook over low heat until the sauce boils. Set aside in a warm place.

To cook the duck and ravioli: remove the duck breasts from the marinade; drain and then grill for 4 minutes on each side or until cooked and the skin is crisp. While the duck is cooking, bring a saucepan of salted water to the boil, reduce the heat and drop in the ravioli. Cook until the pasta is tender, then remove the ravioli with a slotted spoon to a colander to drain. Pour over a little melted butter just before serving.

To serve: spoon some sauce on each heated serving plate and pile some of the cooked vegetables in the centre. Slice the duck breasts and arrange on the vegetables. Serve at once with 2 of the ravioll to one side. Bon Appetit - Exec.Chef Magnus Johansson

Source: Vogue Jan'94

previous

next