DUCK-FILLED RAVIOLI WITH PEAS AND COCOA CRUMBS

Preparation	50'
Difficulty	Medium
Game	Duck
Calories	600 - 700
Activity	M 59', F 82'
People	4
Wine pairing	Dolcetto d’Alba DOC

Ingredients

For the ravioli
N 4 duck legs
N 4 eggs
G 400 flour
G 20 wild honey
G 100 duck entrails

For the pea mousse
G 200 peas
G 100 whipping cream
N 1 isinglasse sheet

For the cocoa crumble
G 50 flour type “00”
G 40 sugar
G 30 butter
G 20 unsweetened cocoa powder
G 15 salt

Kcal 659*
*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.

Preparation

Prepare the ravioli by beating the eggs, then add the flour creating a smooth and homogeneous dough. Season the duck legs with chilli and honey, grill the duck legs and the entrails. Peel the meat and chop it with the help of a food processor. Roll out the dough, place the filling and form the ravioli by closing them like a priest’s hat.
Prepare the mousse by boiling the peas in boiling water, once cooked, blend and filter the pea cream. Incorporate the previously soaked cream and fish glue, put everything in a siphon and load with 2 gas cartridges. Allow to cool for at least 12 hours.
Prepare the crumble by combining flour, cocoa and sugar in a bowl. Add the butter in pieces and work quickly. Crumble the dough on a baking sheet with baking paper and cook at 180° for 20minutes.
Cook the ravioli in boiling salted water and polish them by sautéing them with butter in a pan.
Serve by placing the pea mousse on top of the ravioli and finishing the dish with the cocoa-flavored crumble.

DUCK-FILLED RAVIOLI WITH PEAS AND COCOA CRUMBS

Ingredients

Preparation

Other dishes from Duck