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.