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
- 200 gr. leftover duck
- 3 big branches of rhubarb
- 1 big onion
- 1 cup sugar
- 3 eggs
- 150 gr wholewheat flour
- 150 gr white flour
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.
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.