Fontainebleau® is all about indulgences, big and small. On your next visit with us, be sure to enjoy Duck and Foie Gras Ravioli with a Marsala Reduction at Scarpetta® by celebrity chef Scott Conant. Can’t wait to try it? Here’s the recipe to make this ravioli at home!
Braised Duck Legs
Makes about 2 1⁄2 cups
2 1⁄2 to 3 pounds skin-on duck legs, trimmed of excess fat
2 tablespoons extra-virgin olive oil
1 cup chopped onion
1⁄2 cup chopped carrot
1⁄2 cup chopped celery
5 cloves garlic, peeled
5 sprigs fresh thyme
2 sprigs fresh rosemary
Pinch of crushed red pepper
1⁄2 cup red wine
1 (14-ounce) can whole tomatoes, preferably San Marzano
2 cups chicken reduction (see recipe below)
Heat a convection oven to 300 F or a conventional oven to 325 F.
Season the duck legs well with salt. Heat the olive oil in a large, heavy-based pot or Dutch oven over medium-high heat. Add the duck legs and brown well on all sides. Remove the duck legs from the pot and pour off most of the fat; you want to, leave just enough to sauté the vegetables.
Add the onions, carrots, celery, garlic, thyme, rosemary and crushed red pepper. Cook, stirring occasionally, until the vegetables are tender and browned, about 8 minutes. Add the red wine and cook until the wine is reduced by half, about 1 minute. Add the tomatoes and cook for 4 minutes. Add the Chicken Reduction (recipe below) and return the duck to the pot. Cover and transfer to the oven. Cook until the duck meat is tender, and the meat pulls easily away from the bones, about 1 hour and 45 minutes.
Let the duck legs cool for 15 minutes in the braising liquid, then transfer to a small rimmed baking sheet or dish. Strain and reserve the braising liquid. When the duck is cool enough to handle, take the meat off the bones, discarding the skin and cartilage. Skim the fat off the braising liquid and add the meat to the liquid. (The duck legs can be braised 2 days ahead; store them in the braising liquid, covered and registered.)
Makes about 4 cups
6 pounds chicken bones (some meant on them is fine)
3 tablespoons olive oil
2 sprigs fresh rosemary, bruised with the dull side of a chef’s knife
1 clove garlic, coarsely chopped
2 celery stalks, coarsely chopped
1 medium onion, coarsely chopped
1 carrot, coarsely chopped
4 whole canned tomatoes, coarsely chopped
2 cups dry white wine
Heat a convection oven to 425 F or a conventional oven to 450 F.
Rinse the chicken bones and pat them dry. Spread them out on two rimmed baking sheets in a single layer with a little room between the bones. Roast until golden brown, about 1 hour, flipping and turning the bones every 15 minutes or so.
In a large stockpot, heat the olive oil over medium heat. Add the rosemary and garlic and cook, stirring, until fragrant, about 1 minute. Add the celery, onion and carrot, and cook, stirring occasionally, until the vegetables are well browned, about 10 minutes. Add the tomatoes, and cook, stirring, until some of the juices evaporate, 2 to 3 minutes. Add the wine and cook until almost all of it has evaporated. Add the chicken bones (with juices and drippings) to the stockpot, then add enough water to cover everything by about 2 inches (about 6 quarts). Increase the heat to medium-high, bring to a boil, then reduce the heat to medium to cook at a gentle simmer, stirring often to break up the bones and emulsify the fat, until the chicken is falling off the bones and the stock has a full flavor, 2 to 2 1⁄2 hours.
Remove the chicken bones and strain the broth several times through a chinois or other fine-mesh strainer. If you want to make and use the reduction right away, spoon off any visible fat floating on top of the stock. Otherwise, chill the stock until the fat solidifies on top, and then scrape off and discard most of it.
Pour the defatted stock into a saucepan and bring to a boil over high heat. Reduce the heat slightly so the stock is not boiling so furiously. As the stock simmers, some of it will remain on the sides of the saucepan; use a spoon or ladle to pour some of the stock over this to deglaze it. (This will further increase the intensity of the flavor.) Continue simmering until the stock has darkened, thickened, and reduced to about 4 cups, about 30 minutes. The reduction can be refrigerated for 3 days or frozen for up to 2 months.
NOTE: If you don’t want to make or don’t have time to make this chicken reduction, experiment with some of the commercial chicken reductions out there.
Makes about 3 pounds
3 cups “OO” flour, plus more as needed
1 1⁄2 teaspoons kosher salt
11 large egg yolks
3 large eggs
2 tablespoons extra-virgin olive oil
In a stand mixer fitted with the dough hook, combine the flour and salt on low speed. Add the egg yolks, eggs, and olive oil and continue to mix on low speed. Once the flour is incorporated, increase the speed to medium-low and mix/knead the dough for 5 minutes.
Lightly flour your work surface. Dump the dough onto the surface and continue to knead for a few more minutes. At this point, the dough may look a little dry, which is fine. Wrap the dough well in plastic wrap and let it rest in the refrigerator for at least 1 hour before rolling it. This rest allows the flour to be fully absorbed by the wet ingredients for a smooth, tender dough. (You can make the dough up to 1 day ahead of rolling it; keep it refrigerated.)
To roll and shape the dough, set the pasta machine on its widest setting. Cut the pasta dough into 4 pieces. Work with one piece at a time and wrap the others in plastic wrap to prevent them from drying out. Very lightly flour the dough and run it through again. Do that a couple more times; this serves as a final kneading. Set the machine to thinnest setting and run the piece of dough through again. If the dough starts to tear, the second setting is fine. Lightly flour the dough throughout the process if it is sticking; the additional added flour at this point will not make it tough. (If the finished sheets of pasta have a lot of flour on them, brush it off using a brush with dark bristles so you can see any stray bristles should they shed on to the pasta.)
Cut the sheets of dough lengthwise into 2 1⁄2 inch strips. Work with one strip at a time, and keep the others covered with a plastic wrap to prevent them from drying out.
Duck and Foie Gras Ravioli
Makes about 144 Ravioli.
2 tbs brandy
2 tbs Ruby Port
2 ounces duck foie gras
1 tbs extra-virgin olive oil
1⁄2 medium onion, thinly sliced
Braised Duck Legs, plus braising liquid
1⁄4 cup of freshly grated Grana Padano cheese
Fresh pasta dough
Combine the brandy and Port in a small bowl. Add the foie gras and turn to coat. Cover and refrigerate for 8 hours and up to 24 hours.
In a 4-quart saucepan, heat the olive oil over medium-high heat. Add the onion and cook, stirring occasionally, until it begins to color. Season with a little salt and cook until very tender and well browned, 18 to 20 minutes. Add the duck meat and 1⁄2 cup of the braising liquid. Cook until heated through and the liquid has been absorbed by the meat, about 2 minutes. Transfer the contents of the pan to a food processor and process for about 5 minutes. Add the foie gras and the Grana Padano, and purée adding a little of the reserved liquid from the foie gras, if needed, to make a smooth purée. Season with salt. (The filling may be made up to 1 day ahead and kept covered and refrigerated. Let it warm up a bit at room temperature before using). Transfer the filling to a pastry bag fitted with a plain 3/8 to 1⁄2 inch tip.
Grab the 2 1⁄2 inch strips of dough and work with one strip at a time. Keep the others covered with plastic to prevent them from drying out. Very lightly brush a little water over the entire strip. Pipe about 1⁄2 teaspoon dollops of filling at 2-inch intervals just a little bit above the middle of the strip. (Alternatively, use a small spoon to drop the filling onto the strip.)
Lift the bottom edge of the strip and bring it to meet the top, letting it fall loosely over the filling. Using the pinky side of each hand, gently pat the area close to each mound of filling to coax out any trapped air. Position a 2-inch diamond shape cookie cutter over the filling and folded edge of the dough so that the folded edge is centered at the middle of the diamond and the filling is approximately centered as well. Press to cut triangle shapes with the folded edge of the dough on the bottom. (Alternatively, you can use a circular cookie cutter to create half-moon shapes or use a pastry cutter to cut the pasta into square ravioli.) As you work, transfer the filled pasta to the baking sheet in a single layer. Freeze the ravioli on the baking sheet until hard; the freezing makes them easier to handle. Once they are rock-hard, you can transfer them to freezer bags or other airtight containers. (they’ll keep frozen for up to 2 weeks.)
Duck and Foie Gras Ravioli with Marsala Sauce
1 cup Marsala
1 cup Ruby Port
1⁄2 cup red wine
1 cup chicken reduction (recipe above)
60 pieces Duck and Foie Gras Ravioli
8 tablespoons (4 ounces) unsalted butter, cut into pieces
Pinch of crushed red pepper
1 tbs freshly grated Parmigiano-Reggiano cheese
Pinch of finely sliced fresh chives
In a small saucepan, combine the Marsala, Port, and red wine and cook over medium-high heat until reduced by half. Add the chicken reduction and cook over medium-high heat until reduced to a sauce-like consistency that coats the back of a spoon. (The reduction can be made 2 days ahead; cover and refrigerate, reheat gently before using.)
Bring a large pot of well-salted water to just under a boil. Reheat the Marsala sauce if necessary. Cook the Duck Ravioli until not quite tender, reserving some of the pasta cooking water.
Meanwhile, in a large sauté pan combine the butter and crushed red pepper with 1 cup of the pasta cooking water and bring to a simmer over medium heat to melt the butter. Add the ravioli and toss gently to coat, adding more pasta water if necessary. Add the Parmigiano-Reggiano and chives and toss gently. Divide the ravioli among large serving plates and drizzle each with about 1 tablespoon of the sauce.
To enjoy the original version of Chef Scott’s Duck and Foie Gras Ravioli dish, visit fontainebleau.com/dining.