Duck and Rhubarb Raviole


Eric, one of Ed’s friends came over for a weekend. He’s American, New Jersey guy of Italian descent and is passionate about food, particularly meat, even if he’s a Buddhist.

So we tried out various dishes in the Aga that weekend and came up with a delicious duck pot roast – recipe to follow.

The meat was tender and fell off the bone. We had a fair share of leftovers and I decided to try to combine them with the rhubarb from the garden.

Those raviole are really a treat, there are time-consuming to make.

Preparation: 2 hours

Filling

  • 200 gr. leftover duck
  • 3 big branches of rhubarb
  • 1 big onion
  • 1 cup sugar

Pastry

  • 3 eggs
  • 150 gr wholewheat flour
  • 150 gr white flour

Pour the flour in a bowl, add the eggs one by one and stir. When all eggs are in, start kneading the dough and add flour if necessary until the dough doesn’t stick to your fingers any longer.

Cover the bowl with a tea towel and let it rest.

Wash and slice the rhubarb (1/2 inch), lay in a baking dish, and pour the sugar over it. Bake in the oven (200C) for 20 minutes until they caramelise.

Chop the onion and the duck very finely (but not in a paste, there must be small chunks of duck) and mix with the rhubarb as it comes out of the oven.

Separate the dough in two, roll each sheet to the same dimensions, making than your working surface is dusted with flour constantly as you work it.

Trace the raviole squares lightly with a knife without cutting the dough (3cm x 3cm). Place the mix at the center of each square. Moist the borders of the raviole with water with the tip of your finger or a baking brush. Bring the other sheet of top and start closing each raviole making sure to remove the bubbles of air that might get trapped, by pressing gently around the filling.

Cut and seal each raviole again by hand. Cook in boiling water (in several batches if necessary), for approx. 12 minutes.

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2 responses to “Duck and Rhubarb Raviole

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