If there was one dish or version of this dish, that I would call my signature dish it would be the ravioli of this recipe.  I love duck confit, and love the fact that it is so versatile.  The first time I made this dish was probably 10 years ago.  I used to make this dish with a fennel cream and fennel oil but I try not to use too much cream.  I recently did a photo shoot of my latest version which should go in my cookbook and new website I am currently working on. This is a really straight forward recipe that just takes a little love putting it together.   You can add more depth of flavor with duck broth which takes the place of the heavy cream I used in my original version.  I added a little spinach and mushrooms to dish for a little more balance of flavor.  

Duck Confit ( see recipe )

1 onion grilled and chopped

5 oz of petite basque cheese grated

1 tbsp of black truffle oil

Basic Egg Pasta (see recipe)

Duck Stock

2 whole duck carcasses roasted 

1 onion

2 carrots

1 leek

1 whole garlic bulb cut in half

1 sprig of thyme 

2 stalks of celery

1 tbsp of peppercorns

1 gal of water

Duck Foam

2 cups of duck broth

2 tbsp of butter

1 tbsp of black truffle oil

1 tsp of sucrose

1 tsp of lecithin

1 lb of baby spinach

1/2 lb of shitake mushrooms quartered

2 tbsp of butter

2 tbsp olive oil

For the duck broth

Place the roasted duck bones and the rest of the ingredients into a pressure cooker. Bring to full pressure and cook for 1 hour and 15 minutes.  Then let the pressure release naturally.  Take the lid off and strain through a fine mesh strainer.  If the broth isn't rich in flavor you can place in pot to reduce the broth to concentrate the flavor.  Keep warm and set aside for later.

For the ravioli

Take the duck confit and remove the meat off the bone discarding any of the fat and place in a bowl.  Chop the grilled onions fine and add to the bowl of duck confit.  Shred the cheese and add to the mixture.  Mix well adding the truffle oil.  Season the mixture with salt  and pepper and set aside.

Using your basic pasta dough recipe, roll out the dough using the steps talked about in that post until you get the thin layer of pasta on the third time through.  Then using square ravioli molds cut the pasta the length of the molds. Then lay one layer of pasta down in the molds.  Take your filling and fill each mold.  Using pastry brush with water, brush the pasta around the fillings.  Take a second piece of pasta the length of the molds and place it on top.  Press down using the molds.  Then take a rolling pin and roll over the pasta which should cut each individual ravioli.  Discard the excess pasta and repeat the steps until you have all the dough and filling used.  Place on a sheet pan lined with parchment paper and lightly dusted flour.  Set aside until later

Duck foam

Add all the ingredients in a blender and blend for 20 seconds.  Adjust the seasoning if need be.  Then with a hand blender blend just the top of the broth which should create a nice foam.  Set aside until ready to plate

To finish

Bring a pot of salted water to a boil.  Meanwhile in a saute pan on medium high heat add butter, olive oil, and mushrooms.  Saute for 5 minutes until the mushrooms are bit tender.  Add a cup of duck broth to the mushrooms along with the spinach and turn down to low.  Place the raviolis in the water for about 3 minutes or until they are tender and float.  Strain out and place into the pan with mushrooms and spinach.  Season everything with salt and pepper.  Place as many ravioli's as you want for a portion along with the mushrooms and spinach.  Spoon in broth around the bowl.  Finish with the duck foam and a drizzle of olive oil.  Serve and enjoy.