Lavender-Infused Duck Confit Ravioli with Citrus Beurre Blanc

Instructions

1. 1

   Prepare the duck confit: Pat duck legs dry. In a small bowl, combine salt, pepper, and lavender. Rub the mixture all over the duck legs. Place duck legs in a dish, cover with duck fat, ensuring they are fully submerged. Cover and refrigerate for at least 12 hours.

   ~15 min
2. 2

   Cook the duck confit: Preheat oven to 300°F (150°C). Cover the dish with parchment paper, then foil. Bake for 2.5 to 3 hours, or until the duck is very tender and falling off the bone. Let cool in the fat.

   ~180 min
3. 3

   Shred the duck: Once cooled, remove duck legs from fat. Shred the meat, discarding skin and bones. Strain and reserve duck fat for future use. You can finely chop the duck meat or pulse it in a food processor until it has a coarse texture.

   ~10 min
4. 4

   Make the pasta dough: Combine flour and a pinch of salt in a mixing bowl. Make a well in the center and crack in the eggs. Gradually whisk the eggs into the flour, adding water a tablespoon at a time until a shaggy dough forms. Knead on a floured surface for 8-10 minutes until smooth and elastic.

   ~15 min
5. 5

   Rest the pasta dough: Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes.

   ~30 min
6. 6

   Assemble the ravioli: Divide pasta dough into portions. Roll out each portion very thinly using a pasta machine or rolling pin. Place small spoonfuls of shredded duck filling (about 1 teaspoon) onto one sheet of pasta, spacing them evenly. Brush around the filling with water. Place another sheet of pasta over the top and press down firmly around each mound of filling to seal, pushing out any air. Cut into individual ravioli using a knife or ravioli cutter.

   ~30 min
7. 7

   Make the citrus beurre blanc: Finely chop shallots. Melt 1 tablespoon of duck fat in a saucepan over medium heat. Add shallots and sauté until softened, about 3 minutes. Deglaze with white wine and scrape up any browned bits. Simmer until reduced by half.

   ~10 min
8. 8

   Continue the beurre blanc: Reduce heat to low. Gradually whisk in cold butter, a few cubes at a time, allowing each to melt before adding the next. The sauce should emulsify and become creamy. Do not let it boil. Stir in lemon juice and orange juice. Season with salt and pepper to taste. Strain through a fine-mesh sieve into a small bowl, discarding solids.

   ~15 min
9. 9

   Cook the ravioli: Bring a large pot of salted water to a gentle boil. Carefully add the ravioli and cook for 3-5 minutes, or until they float to the surface and are tender.

   ~5 min
10. 10

    Serve: Gently remove ravioli from the water using a slotted spoon. Arrange ravioli on serving plates. Spoon the citrus beurre blanc over the ravioli. Garnish with finely chopped fresh parsley. Serve immediately.

    ~2 min