5 cups concetrated duck stock
duck stock recipe)
Note: this will require 1-2 duck
2 whole eggs
2 egg yolks
2 cups semolina iltalian flour
1 tsp. olive oil
1 tsp salt
1/2 pound mixed mushrooms
4 shitake or wild mushrooms if available
4 small vidalia onions
1 tsp olive oil
4 oz. foie gras terrine ( Hudson Valley)
For this dish the duck stock must
first be reduced to produce an intense broth.
Depending on what your taste requires you may
need 1 -2 duck carcasses. Dice and roast the
1/2 pound of mushrooms with 1 tsp olive oil
or duck fat in an oven for 20 minutes at 350
F. Add the roasted mushrooms to the stock and
simmer for 30 minutes.
Clarify the stock by beating an
egg white to 3X volume adding to a cold pot.
Add the hot broth, bring to a boil and let sit
for 10-1 minutes till a foam forms on top. Clean
off carefully the top layer and pass the liquid
through a fine sieve lined with cheese cloth.
Do not press on the liquid. Let the liquid slowly
Make the pasta
Mound the flour in the center
of a cutting board. Make a well in the middle
of the flour, add the eggs and olive oil and
salt.. Using a fork, beat together the eggs
and begin to incorporate the flour starting
with the inner rim of the well. As you incorporate
the eggs. Start kneading the dough with both
hands, primarily using the palms of your hands.
Add more flour, if the dough is too sticky.
Once the dough is a cohesive mass, remove the
dough from the board and scrape up any left
over dry bits. Lightly flour the board and continue
kneading for 3 more minutes. The dough should
be elastic and a little sticky. Continue to
knead for another 3 minutes, remembering to
dust your board with flour when necessary. Wrap
the dough in plastic wrap and set aside for
20 minutes at room temperature. Roll the dough
to the thinnest setting. Place about 1/2 tsp.
scoops of foie gras a one long rolled pasta
strip. Line the borders with water or egg wash
and place a second pasta strip on top. Cut out
pasta rounds and seal with a fork around the
Place a cup of consomme into a
warm plate. Place 3-4 raviolis, 1 small onion
and some mushroom in each bowl. Garnish with
sliver of scallion.