Confit Duck Ravioli


French, Italian, and of course South African are my absolute favourite types of cuisine that I love to cook,eat and enjoy! My name and love of food has a French origin, my soul Italian and my heart definitely belongs to my beloved home country. I feel like I must have been a nonna in my previous life, I simply adore making pasta, so much so that I make a batch once a week usually accompanied with pork mince and chicken liver meat balls (a favourite in my household) or a simple quick meal with sautéed mushrooms, garlic and cream with tagliatelle. This week I wanted to do something different and venture into uncharted territory and what better way to confit the duck legs for the very first time and make ravioli too! I made the pasta dough and chilled in the fridge to keep till I need to roll out and shape. For the duck legs, I removed from the packaging and pat dry to season with sea salt flakes and sprigs of thyme. Melt 600g of butter (I used half butter and half duck fat) pour over the duck legs and place in a 160 degree C preheated oven for 2 hours. Once the duck has finished cooking, shred the meat and using a ravioli round cutter or if you don’t have one like me you can use a round cookie cutter place the meat in the middle of the circles(I added a few chunks of goat’s cheese to some of the ravioli before closing, brush the edges of all circles with eggwash(this acts as a glue to help the ravioli stick together and not leak filling whilst being boiled) place in salted water with a a few glugs of olive oil and bring to a boil. Place ravioli in the boiling water and cook for 2-3 minutes until the ravioli starts to float. Drain on a paper towel and serve with extra virgin olive oil. The recipe for the confit duck itself I borrowed from Woolworths Taste, the rest I improvised and used my own discretion. 
For this post I shredded only what I needed for those ravioli and served the rest of the duck legs on polenta, because it was my first time eating confit duck I wanted to get the full experience. As life changing the meal was, I feel I need a good run for every glorious morsel consumed. But no regrets here! I will definitely be making this for guests soon. Over the weekend, I went and snatched up some bargains at the Weylandts sale for my props and am I glad I went! The plate and kitchen towel in the photos above are just some of a few beautiful items I bought there. Keep an eye out for some new props popping up in my up and coming photos. 

The photos were taken just before 17:00pm, I know it was a bit late, but notice how it’s stays lighter for longer in the evenings, a sign Spring is almost upon us! 

“Everything in moderation…including moderation” – Julia Child. 

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3 thoughts on “Confit Duck Ravioli

  1. Mouth-watering, seriously. By the way, high five for feeling like you must have been a nonna in your previous life. I have the same feeling sometimes. But I’m more a pie-making grandma rather than the typical pasta-making nonna. Still, I believe that one day I’ll be hell of a grandma nonetheless 😀

    Liked by 1 person

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