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Duck Impersonating Ravioli With Butternut Squash Puree And Pistachio Butter Description: Recipe from Jerry Risner, Executive Chef at Gervasi Vineyard Ingredients: ROASTED DUCK: 6 Duck Legs 2 Bay leaves 2 Orange Peel 4 Black Peppercorns 1 Bunch Fresh Thyme 1Cup Mascarpone 1oz Parsley Chopped PASTA DOUGH: 12Yolks-16oz flour 00 2 lg eggs 1T Olive Oil 2T Milk Sel White Pepper BUTTERNUT SQUASH PUREE 1 Butternut Squash Cut halve rub Oil Salt Pepper 1 Cup of 2percent Milk 1 T Sugar Salt pepper TT PISTACHIO BUTTER: 4oz Toasted Pistachios 4oz Butter Salt Pepper Directions: Pan sear Duck legs. Once skin is crispy put in roasting pan add seasoning. Roast at 350 degrees for 40 mins. Once Cool pull meat off bone. Mix Duck with mascarpone and parsley for Ravioli Filling. For the Pasta Dough, mix dry and wet ingredients then cover with plastic wrap and let sit for 30 minutes at room temperature before using. For the Butternut Squash Puree, cut squash in half and scoop out the seeds. Coat with oil, salt and pepper. Roast in oven at 325 degrees for 40 minutes until soft. Scoop out the pulp into a pot and add milk and sugar before bringing to a boil. Simmer for 5 minutes and then process in a Vita Prep until smooth. For the Pistachio Butter, process the pistachios in a food processor, add butter and season to taste.  Recipe Summary: Comments: Other recipes by The Villas at Gervasi Vineyard: Raisin Strata Braised Beef Short Ribs | |
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