DUCK NECK RAVIOLI

PREPARATION 120MIN

SERVES 6 SERVINGS

NIVEL EASY

INGREDIENTS

3kg duck neck VG

• 2 packets of wantan noodles

• 200g shitake mushroom

• 100g bacon

• 400g onion

• 300g carrot

• 200g celery

• 100g spring onions

• 200g butter

• 100g thyme

• 50g juniper

• 6 eggs

PREPARATION METHOD

For the ravioli filling 

Brown the duck neck. Add the onion, carrot and celery. Cook under pressure for 30 minutes. Shred the neck meat. In a separate frying pan, brown the bacon, sauté the mushrooms and some of the onion. Add the neck meat.


For the neck stock

With the stock from cooking the neck, add the juniper and reduce. Serve with butter.


To assemble the ravioli

Stuff the wantan pasta with the ready-made filling, sealing with eggwash (lightly beaten egg mixture for brushing). Cook in the duck stock.


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