Mushroom Duck Confit Ravioli with Roasted Butternut Squash Puree and Blood Orange Reduction

Mushroom duck ravioli with roasted butternut squash puree and blood orange reduction

Finalist 2016 Chef Recipe Contest, Sous Chef Branden Baldwin, SMG/Savor Chesapeake Arena, Oklahoma City, OK


  • 1

    1 Blood Orange, peeled and skin removed

  • 2

    12 oz Blood Orange Soda

  • 3

    1 Tbsp Apple Cider Vinegar

  • 4

    1 Tbsp Honey

  • 5

    1 Tbsp Garlic, minced

  • 6

    3 Tbsp Shallots, chopped

  • 7

    2 Tbsp Butter

  • 8

    3 oz Button Mushrooms, chopped

  • 9

    1 oz Rehydrated Wild Dry Mushrooms, chopped

  • 10

    1/2 tsp Fresh Thyme, chopped

  • 11

    2 oz White Wine

  • 12

    6 oz Duck Stock or Chicken Stock

  • 13

    Salt and Pepper to taste

  • 14

    3 oz Boursin Garlic and Herb Cheese

  • 15

    1 large Egg

  • 16

    8 oz Maple Leaf Farms Duck Leg Confit Meat, pulled and chopped, skin reserved for later use

  • 17

    1 Lb All-Purpose Flour

  • 18

    1/8 tsp Salt

  • 19

    4 large Eggs, plus 1 for Egg Wash

  • 20

    1-2 Tbsp Lukewarm Water

  • 21

    1 Tbsp Olive Oil

  • 22

    2 Tbsp Salt for cooking pasta

  • 23

    1 lb Roasted Butternut Squash (Approximately a 2-lb squash)

  • 24

    8 oz Heavy Cream

  • 25

    8 oz Vegetable Stock

  • 26

    2 Tbsp Butter

  • 27

    1 tsp Salt

  • 28

    1/2 tsp White Pepper

  • 29

    Crispy Duck Skin

  • 30

    Sliced Kumquats

  • 31


  • 32

    Olive Oil

  • 33

    Micro Green Mix


Blood Orange Reduction

  • 1

    Combine all the ingredients for the blood orange reduction in a pot on medium-low heat. Reduce until light syrup, around 30 minutes.

  • 2

    Let cool and set aside for later use.

Duck Confit and Wild Mushroom Filling

  • 1

    Sauté garlic and shallot with butter on medium heat for 2 minutes.

  • 2

    Add the chopped mushrooms and thyme and sweat until tender. After mushrooms are tender, deglaze with white wine.

  • 3

    Once almost dry, add the chicken stock and cook for 5 minutes; there should be a small amount of liquid in the pan.

  • 4

    Add salt and pepper and place the filling in a bowl to cool for 10 minutes.

  • 5

    Once cooled, place in a mixer and add cheese; mix on low speed until incorporated. Add one large egg.

  • 6

    Fold in duck confit meat. Set mixture aside for use with pasta dough.

Pasta Dough/Ravioli

  • 1

    Mound all the dry ingredients on a work surface and make a well in the center.

  • 2

    Combine all the wet ingredients and pour them into the well.

  • 3

    Working rapidly, pull the dry ingredients, mixing them together to form a rough dough.

  • 4

    Knead the dough until it is smooth, and let it rest 45 minutes before rolling it out for ravioli sheets of dough.

  • 5

    Set up the pasta machine. Guide the pasta through the machine at the widest setting. Reduce the setting as you roll the pasta to create thin sheets.

  • 6

    Once rolled into sheets, the pasta can be laid out and filled with 1 ounce of Duck Confit and Wild Mushroom Filling.

  • 7

    Brush with egg wash around the filling and place another pasta sheet on top. Cut out with circle or square molds to make ravioli. This should make 12 ravioli.

  • 8

    Place the ravioli in the freezer for 5 minutes to firm up before cooking.

  • 9

    Bring a pot of water to a boil with 2 tablespoons of salt. Add ravioli and cook for 5-7 minutes until they float.

Butternut Squash Puree

  • 1

    Wrap whole butternut squash in foil and place on a sheet pan. Roast in oven at 360 degrees F for 1 1/2 hours or until tender.

  • 2

    Discard seeds and skin and place 1 pound of roasted squash into a pot. Add cream, stock and butter. Mix with stick blender until smooth; add salt and pepper. Keep warm until ready to serve.


  • 1

    Place the duck skin in nonstick skillet and cook skin until crispy and all fat is rendered.

  • 2

    Slice kumquats thinly. Wash and cut watercress. Place all garnish to the side for plating.


  • 1

    Take a spoonful of butternut squash and place on one side of the plate and drag the puree across the plate to the other end. Place 3 ravioli on the plate spaced evenly.

  • 2

    Toss watercress lightly in olive oil and place 3 small leaves on the side of each ravioli. Place thinly sliced kumquat on the watercress and shingle it against the greens.

  • 3

    Spoon a tiny amount of the blood reduction under the kumquats.

  • 4

    Place a small amount of puree on top of the ravioli and top with a small amount crispy duck skin.

  • 5

    Top with micro green mix. Use a small squeeze bottle filled with blood orange reduction to place 2 drops on top of each ravioli.


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