Duck Confit and Boursin Cheese Ravioli with Tarragon Beurre Blanc

Duck Confit and Boursin Cheese Ravioli with Tarragon Beurre Blanc

From: Chef/owner Paul Wyzen-Gregory, Gregory's Restaurant, Somers Point, NJ. Yield: 4 servings.

2 Maple Leaf Duck Leg Confit (deboned and shredded)

8 oz. Boursin cheese (soft garlic herb cheese)

2 whole eggs

½ cup chopped chives

12 spring roll wrappers or won ton wrappers

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