Recipe Signé Local: Duck confit and wild mushroom ravioli with Gaspésie Sauvage

What could be better than pairing the tender meat of duck confit with the foresty taste of wild mushrooms from the Gaspé blend by Gaspésie Sauvage ? Welcome fall as it should be!

This recipe was created for those who want a little culinary challenge. On the other hand, do not hesitate to buy your duck legs already confit. No time to make your own pasta? Choose your favorite store-bought pasta and simply add the stuffing on top.

SERVES: 2

Rest time: 24 hours

Preparation time: 30 minutes

Cooking time: 2 hours

INGREDIENTS

FOR THE DUCK CONFIT*

To prepare the thighs before cooking

2 duck legs

4 large pinches of kosher salt

1 sprig rosemary coarsely chopped

1 sprig of thyme, stripped

1 bay leaf torn by hand

Cracked pepper to taste

For cooking the duck

1 L of duck fat

6 whole garlic cloves

5 sprigs of thyme

1 sprig of rosemary

2 bay leaves

FOR THE BROTH

1 sachet of Gaspé mix by Gaspésie Sauvage*

4 button mushrooms cut in 4

2 shallots, coarsely chopped

A sprig of thyme

1 tablespoon olive oil

½ cup (125ml) white wine

*Half will be used for the broth and the other for the stuffing.

FOR THE STUFFING

The rest of the box of button mushrooms

2 tablespoons (30ml) oil

2 French shallots, finely chopped

A leafy sprig of thyme

Half a bunch of chives

FOR THE RAVIOLI

50g all-purpose flour and 50g durum wheat semolina ( semolina) or 100g all-purpose flour

1 egg

1 half spoon of olive oil

2g salt

Provide a little flour and water to adjust

FOR THE VEGETABLE BRUNOISE (OPTIONAL)

1 carrot

2 stalks of celery

2 French shallots

FOR THE POACHED EGGS (OPTIONAL)

30 ml (2 tbsp.) white vinegar

1 L of water (a little high above the eggs)

2 eggs

INSTRUCTIONS

One day before (D-1)

1. In a small bowl, combine the salt, rosemary, thyme, torn bay leaf and pepper.
2. Place the duck legs in a deep dish and sprinkle the spice mixture on both sides of the flesh of each leg. Cover with a lid or plastic wrap.
3. Take the mushrooms from the sachet of Gaspé mixture. Put them in a liter of water, then leave to rest for 30 minutes to 24 hours in the fridge.

D-day

1. Rinse the thighs under running water and set aside.
2. Pour the duck fat into a large saucepan with the whole garlic cloves. Put on low-medium heat, enough to have a simmer. Cook for about 2 hours, or until the flesh comes off.
3. Drain the mushrooms from the Gaspé mixture, but keep the juice. Set aside.
4. In a frying pan, put the button mushrooms, shallots, thyme and olive oil. Over high heat, sauté until the mixture is colored, about 4-5 minutes. Stir regularly.
5. Deglaze with white wine. Let reduce by half. Add the liter of water in which the mushrooms were. Bring to the boil then simmer on low for 30 minutes.
6. Pass the broth through a sieve. Put half of the mushrooms from the Gaspé mixture that had been set aside. Leave to stand over closed heat (the longer you leave to infuse, the better and tastier it will be!)
7. Start the stuffing: very finely chop the shallots, the rest of the Paris mushrooms and the Gaspé mixture together. Put everything in a skillet over medium heat. Stir regularly until cooked through, about 10 minutes. Turn off the heat and add half a bunch of chopped chives. Let cool.
8. If you want, make a small brunoise of vegetables: cut the carrot, celery and shallots into small dice. Put all the vegetables in cold water, with a little salt. Heat over high heat. When everything boils, remove from the heat and put in cold water.
9. Once the duck is cooked, let it cool a bit, then shred it. Add to the other stuffing ingredients.
10. For the ravioli, put the semolina, flour, eggs and salt and oil in a food processor. Operate in Pulse mode. Mix until you get a ball that will come off the edges (if necessary, add a little water and flour). Finalize the kneading by hand, form a ball and wrap in plastic wrap. Let stand 30 minutes. Then follow the instructions for your dough machine. You can then form the ravioli with a specialized mold or cookie cutter.
11. For the poached eggs: Bring lightly salted water to a boil in a saucepan. Then add the vinegar. Break the eggs, one at a time, into a saucer and slide them one by one into the water. Let poach for about 3 minutes or until the desired doneness (the yolks must be runny!) Drain the poached eggs on absorbent paper. Arrange a little brunoise at the bottom of the plate, then the ravioli and the poached egg. Add some remaining mushrooms then pour the broth.

Yum! Coming to the blog? (In collaboration with @gaspesiesauvage). . . #signelocal #signélocal #produitquebecois #yum #foodie #faitauquébec #faitauqc #racheletmatthieunousontpreparéunrecipedelicieux

A post shared by Signed Local (@signedlocal) on Sep 25, 2017 at 10:35am PDT

To learn more about Gaspésie Sauvage, visit their member profile or read the article At the heart of the company.

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