Big Green Egg Roasted Duck RavioliRecipe by Jamie Adams, Executive Chef/Co-Owner, Il Giallo
Yield: 8 appetizer servings, 5-6 entrée portions 1 whole duck, about 5 pounds salt as needed 1/2 cup mixed chopped rosemary, sage, thyme, and marjoram 1 sprig each rosemary, sage and thyme 1 cup béchamel sauce 1/2 cup grated Grana Padano, plus more for sauce fresh grated nutmeg to taste Pasta Dough (recipe included) 8 ounces salted butter 16-20 fresh sage leaves 1/4 cup rough chopped or broken pecans 2 tablespoons chopped parsley grated Grana Padano Prepare Big Green Egg or your favorite smoker and heat to 300 degrees. Prepare duck by removing wings and trimming fat from around neck. Pat dry, sprinkle liberally with salt and chopped herbs, then place whole sprigs inside cavity. Smoke until very tender, about 2 to 2 1/2 hours; allow to cool. Pull meat and skin from bones and chop. Add béchamel sauce, cheese, nutmeg and salt. Place filling into a pastry bag. Sheet prepared Pasta Dough out to very thin strips about 4 inches wide and, using pastry bag, place 1 ample teaspoon filling every 1 1/2 inches. Fold over, pinch and cut into squares. Repeat with remaining dough until all filling has been used. In a large sauté pan, place butter, sage leaves and pecan pieces and cook until butter is golden brown. In abundantly salted boiling water, drop in ravioli and cook until tender, no more than 1 to 2 minutes, then transfer ravioli to pan with butter/sage/pecan mixture, toss quickly, sprinkle with parsley and Grana Padano and serve immediately. Pasta Dough 2 pounds 00 flour 10 egg yolks 2 whole eggs 1 pinch salt 1/2 teaspoon powdered saffron 1 drizzle olive oil For the Pasta Dough Prepare pasta by placing flour on a wooden surface and making a well in the center. Place eggs, salt, saffron and olive oil into well and whisk with a fork, bringing in flour from sides until mixture becomes too thick to use the fork. Using your hands, bring remaining flour into center and knead until a smooth and homogenous mixture is made. Wrap in plastic and let sit in refrigerator for 30 minutes. This step can be done several hours prior to making ravioli, even the day before. |
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