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Duckling Confit, Golden Chanterelle Mushroom and Mascarpone Potato "Ravioli"

Photo: Maple Leaf Farms
From: Chef Christopher Dutka, Marina Café, Destin, FL. Yield: 6 servings.

Ravioli sheets:
4 to 5 large baking potatoes, peeled, sliced 1/16” thick
5 oz. butter, melted
as needed, salt and pepper

3 oz. olive oil
2 shallots, minced
8 oz. chanterelle mushrooms, chopped
2 duckling legs, confit, meat pulled, chopped
1 oz. Italian amaretti cookies, ground
2 Tbsp. flat leaf parsley, minced
1 tsp. thyme, minced
6 Tbsp. mascarpone cheese
1 egg yolk
¼ cup Parmesan cheese, grated
as needed, salt and black pepper

5 oz. unsalted butter
2 Tbsp. sage, minced
4 Tbsp. Italian amaretti cookies, ground
as needed, salt and black pepper

For ravioli: Line one full and one half sheet pan with parchment paper. Brush paper with butter. Shingle potatoes by overlapping ¼” to cover the entire pan, leaving no holes. Brush potatoes with butter; lightly season. Cover potatoes with parchment paper. Using a dry towel, lightly press parchment so it will stick to the potatoes. Bake in 350°F oven until just cooked, about 8 minutes. Parchment paper must stick to potatoes during baking and cooling. If needed, lightly press parchment down with a dry towel. Refrigerate until cool.

For stuffing: Saute shallots in oil for 1 minute; add mushrooms. Cook 10 minutes. Add duckling. Saute for 2 minutes. Remove from heat; let rest 5 minutes. Mix in next 6 ingredients. Season with salt and pepper. Cover; refrigerate until cool. Remove cool potatoes from pans, leaving parchment intact. Using the side of a ruler and a sharp knife, trim edges. Cut potatoes into 4” squares. Twenty-four squares are needed to make 12 ravioli and 6 servings, 2 per person. There should be a few extra squares.

Remove top parchment on each square. Divide stuffing equally between 12 squares. Invert the other 12 potato sheets to cover filling; lightly press edges together. If squares don’t stick together, they will seal while cooking. Remove top parchment paper. Bake in 400°F oven until light golden and potatoes begin to crisp.

For sauce: Heat butter until brown with a nutty aroma. Remove from heat. Add sage and cookies. Season to taste.

To serve: Divide ravioli between 6 plates. Remove bottom parchment paper. Drizzle ravioli with sauce.

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