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Cranberry-Lemongrass Sauce
Seared Duck Breast with Yam
Ravioli
Venison Carpaccio with Cranberry Salad Frisee
Double Thick Pork Glazed Pork Chops
Eric Ripert's Hamachi
Tandoori with Pickled Cucumber Salad
WINE NOTES
J.M. Raffault Chinon 2005: A rose that has
a dry style, with peachy fruit. Well-balanced.
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Seared Duck Breast with Yam
Ravioli
Serves 4
- 4 Pekin duck breasts, trimmed, scored
- 2 large yams or sweet potatoes, forked,
foiled and baked thru
- 2 tablespoons butter
- 1 tablespoon maple syrup
- 1/2 teaspoon five spice powder
- 1 package wonton wrappers
- 1 egg mixed with 2 tablespoons water for
egg wash
- 1/2 cup Cranberry-Lemongrass Sauce,
warmed
- Grapeseed or canola oil for cooking
- Kosher salt and freshly ground black
pepper
Season duck breasts with kosher salt and freshly ground black
pepper. In a sauté pan or heavy cast iron pan on low heat, place
breasts, skin-side down, and render the breasts until crispy and
brown, about 12-15 minutes. When the breasts are crispy, transfer to
a plate, meat-side down (which is still raw). Remove pan from heat,
keeping fat in pan for cooking ravioli. To make the ravioli filling:
slice hot yams in half and scoop yam into a bowl. Fold in butter,
syrup and five spice; check for flavor and season. To assemble
ravioli: lay out a wonton wrapper, place a small mound (about 1 1/2
tablespoons) of filling in center, taking care not to get it on
edges of wrapper (about 1/4-inch border). Brush the edges with egg
wash and top with a second wrapper, pressing firmly to seal. Repeat
with remaining wrappers and filling. Reheat the duck fat over medium
heat and sear duck breasts, meat-side down, until medium-rare, about
3-4 minutes. Let duck rest on board, meat-side down, for 5 minutes
before slicing. In the same pan, fry the ravioli on both sides in
the duck fat, about 1-2 minutes. To serve, place 2 ravioli on plate,
surround with duck slices and garnish with sauce.
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