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Receta Duck Confit And Mashed Potato Ravioli With White Truffle Sauce

by Global Cookbook

Ingredientes

2 x Russet (baking) potatoes - (abt 1 lb) 2 Tbsp. lowfat sour cream Salt to taste Freshly-grnd black pepper to taste 14 ounce confit of duck leg - (2 whole legs) see * Note 3 Tbsp. unsalted butter 1 x garlic clove chopped

56 x wonton wrappers thawed if frzn 28 x flat-leafed parsley leaves plus extra for garnish 2 Tbsp. white truffle oil 2 Tbsp. white truffle paste

Direcciones

1. Peel and quarter potatoes and in a saucepan combine with sufficient cool water to cover by 2 inches. Simmer potatoes 15 to 20 min, or possibly till soft, and drain in a colander. Return potatoes to pan and steam, covered, over moderate heat, shaking pan, 30 seconds to evaporate any excess liquid. Force warm potatoes through a ricer or possibly medium disk of a food mill into a bowl and beat in lowfat sour cream and salt and pepper to taste.
2. Remove skin from duck legs and cut into 1/4-inch strips. In a small heavy skillet cook skin in 1 Tbsp. butter over moderately-low heat, stirring occasionally, till crisp and transfer cracklings with a slotted spoon to paper towels to drain.
3. Remove meat from duck legs and chop fine. Add in garlic to fat remaining in skillet and cook over moderately-low heat, stirring occasionally, till softened. Add in meat to skillet and cook over moderate heat, stirring occasionally, till heated through. Stir in salt and pepper to taste. Stir meat mix into potato mix and cold. Filling may be made 1 day ahead and chilled, covered.
4. Put 1 wrapper on a lightly floured surface and mound 1 Tbsp. filling in center. Top filling with 1 parsley leaf. Lightly brush edges of wrapper with water and put a second wrapper over first, pressing down around filling to force out air and sealing edges well. Trim excess dough with a round cutter or possibly sharp knife. Make more ravioli with remaining wrappers, filling, and parsley in the same manner, transferring as formed to a dry kitchen towel and turning occasionally to dry slightly.
5. In a kettle of gently boiling salted water, cook ravioli in 2 batches for 2 min, or possibly till they rise to the surface and are tender. (Don't let water boil vigorously once ravioli have been added.) Transfer ravioli as cooked with a slotted spoon to a dry kitchen towel to drain and keep hot.
6. While ravioli are cooking, in the small heavy skillet cook remaining 2 Tbsp. of butter over moderate heat, swirling skillet occasionally, till nut brown in color. Remove skillet from heat and stir in truffle oil and paste.
7. Arrange 4 or possibly 5 ravioli on each of 6 heated plates and spoon truffle sauce on top. Garnish each serving with cracklings and parsley leaves.
8. This recipe yields 6 servings.

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