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Title: Duck Confit And Mashed Potato Ravioli W White Truffle Sauce
Yield: 1 Servings

Ingredients

      2    russet potatoes; about 1
           -pound
      2 tb sour cream
     14 oz confit of duck leg; 2 whole
           -legs*
      3 tb unsalted butter
      1    garlic clove; minced
     56    wonton wrappers; thawed if
           -frozen
     28    flat leafed parsley
      2 tb white truffle oil**
      2 tb white truffle paste;
           -optional **

Instructions

Garnish:

Flat leafed parsley leaves

* D'Artagnan - 800-327-8246 **Aux Delices des Bois - 800-666-1232

Peel and quarter potatoes and in a saucepan combine with enough cold water
to cover by 2-inches. Simmer potatoes 15 to 20 minutes, or until 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 hot potatoes through a ricer or medium disk of a food mill into a
bowl and beat in sour cream and salt and pepper to taste.

Remove skin from duck legs and cut into 1/4-inch strips. In a small heavy
skillet cook skin in 1 tablespoon butter over moderately low heat, stirring
occasionally, until crisp and transfer cracklings with a slotted spoon to
paper towels to drain.

Remove meat from duck legs and chop fine. Add garlic to fat remaining in
skillet and cook over moderately low heat, stirring occasionally, until
softened. Add meat to skillet and cook over moderate heat, stirring
occasionally, until heated through. Stir in salt and pepper to taste. Stir
meat mixture into potato mixture and cool. Filling may be made 1 day ahead
and chilled, covered.

Put 1 wrapper on a lightly floured surface and mound 1 tablespoon 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 sharp knife. Make more ravioli with remaining wrappers,
filling, and parsley in same manner, transferring as formed to a dry
kitchen towel and turning occasionally to dry slightly.

In a kettle of gently boiling salted water cook ravioli in 2 batches 2
minutes, or until they rise to surface and are tender. Do not 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 warm.

While ravioli are cooking, in the small heavy skillet cook remaining 2
tablespoons butter over moderate heat, swirling skillet occasionally, until
nut brown in color. Remove skillet from heat and stir in truffle oil and
paste.

Arrange 4 or 5 ravioli on each of 6 heated plates and spoon truffle sauce
on top. Garnish each serving with cracklings and parsley leaves.

Yield: 6 first course servings

NOTES : Recipe courtesy of Gourmet Magazine

Recipe by: Cooking Live Show #CL9035

Posted to MC-Recipe Digest by "Angele and Jon Freeman"
on Feb 7, 1998

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