Southwestern duck ravioli with Pinot Noir essence

  • 1 lb duck legs and thighs, cooked in water;
  • save 1 cup cooking broth for sauce
  • 4 Tb. butter
  • 1 small onion, diced
  • 1 clove garlic, minced
  • 1 Tb. mild chili powder (Pasilla, if available)
  • 1 tsp. cumin powder
  • 1/2 tsp. dried oregano, crumbled
  • 1 tsp. fresh thyme, chopped
  • 1 Tb. fresh parsley, chopped
  • salt and pepper
  • 1 pkg. won ton wraps (50 count)
  • 1 Tb. cornstarch
  • 2 Tb. minced shallots
  • 2 Tb. butter
  • 1 cup Pinot Noir
  • 1 cup duck broth
  • 1 Tb. fresh chives, chopped
  • 1/4 cup finely grated Romano cheese
  • 1/4 cup toasted pinenuts

In a large sauté pan, sauté the cooked duck meat and onions in the butter over medium-high heat until the meat has browned nicely and the onions are translucent. Add the garlic and the dried spices and sauté one minute longer, then set aside. When meat is cooler add the fresh herbs and salt and pepper to taste.

Mix the cornstarch with a little water in a small bowl. Divide the duck meat into quarters and then make six ravioli from each quarter in the following manner: Place one sixth of each quarter of duck meat into the center of a won ton wrap. Quickly dip your fingers in the cornstarch mixture and the spread it around the outside edge of the wrap. Place another won ton skin on top of the first pressing the edges together firmly with a fork. Continue making the ravioli until there are 24. Allow finished ravioli to dry on a rack for about an hour.

While ravioli are drying, make your sauce: In a medium saucepan, sauté the shallots in the butter until they are translucent. Add the Pinot Noir and reduce by two-thirds. Add the duck stock and reduce again by three-quarters. Remove from heat and season to taste with salt and pepper. Set aside.

Bring a large pot of salted water to a gentle boil. Carefully add the ravioli about 8 at a time and cook just until pasta is tender, about 3 or 4 minutes. Remove to a serving bowl with a slotted spoon. Finish cooking remaining ravioli. Warm sauce and add the chives. Pour over the ravioli, then serve immediately with a little grated cheese and a few toasted pinenuts. Makes 6 servings of 4 large ravioli each. Serve with a glass of Schug Heritage Reserve Pinot Noir. (I recommend serving these ravioli alongside some sautéed greens such as spinach or chard.)