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Duck breast with chestnut ravioli on porcini mushrooms, chard and port wine reduction


Serves 4

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Duck breast with chestnut ravioli on porcini mushrooms, chard and port wine reduction

Ingredients

2 duck breasts


200 g semolina
300 g flour
Flour or semolina (for the work surface)
4 egg yolks (M)
2 eggs (M)
¼ tsp. salt
2 tbsp. olive oil
8 tbsp. water
Possibly ½ egg white (for the suppleness of the dough)


For the ravioli filling:

200 g pre-cooked chestnuts
1 large shallot
2 tsp. oil
Salt, pepper
4 tbsp. Madeira or red port wine
200 g ricotta
10 sprigs of thyme (plucked and chopped)
3 tbsp. olive oil


For the port wine reduction:

2 large shallots
1 garlic clove
1 sprig of rosemary
2 crushed juniper berries
400 ml red port wine
2 tbsp. butter
1 tbsp. sugar


For the chard:

200 g red chard
1 tbsp. butter
50 ml champagne or dry sparkling white wine
Salt, pepper, nutmeg


For the porcini mushrooms:

250 g porcini mushrooms:
1 tbsp. olive oil
2 tbsp. butter
1 sprig of basil
Salt, pepper

Preparation

1. Put 4/5 of the semolina, 4/5 of the flour, salt, water, olive oil, 4 egg yolks and 2 whole eggs in the food processor and knead well with the dough hook on a slow setting (if necessary, at the end add the remaining semolina and flour until the dough has a good consistency). Afterwards knead the dough slightly on a lightly floured work surface. If the dough is still too crumbly, add a little water or half an egg white. Wrap in cling film and leave to rest in the refrigerator for at least 1 hour; alternatively vacuum seal the dough so that it bonds even better.


2. Peel the shallot, dice finely and fry in oil, coarsely chop the chestnuts, add to the pan and roast both over a medium heat. Deglaze with Madeira and remove from the hob. Season with salt, pepper and thyme. Partially crush the chestnuts with a fork. Whip the ricotta in the food processor for several minutes. Once the chestnuts have cooled down, add the mixture to the ricotta, mix together and put in a piping bag or a bowl. Place in the fridge to chill.


3. Lightly flour the work surface and thinly roll out the pasta dough with a pasta machine or by hand, and divide it using a round or fluted cutter. Fill the center of the dough with the chestnut mixture. Brush the edges with whisked egg, fold from bottom to top and press the edges together. Important: make sure all the air is pushed out of the ravioli pieces.


4. Sprinkle a plate with semolina and spread the finished ravioli on top.


5. Rub the porcini mushrooms with a cloth and then cut into rough pieces. Wash the chard and also cut into large pieces.


6. Make gentle incisions in the duck breasts on the skin side and salt generously, fry in a frying pan without oil over a medium heat for approx. 5–8 minutes until crispy, then turn and seal the meat fibers for approx. 1 minute. Season with pepper, remove and put in the oven. Cook at 100°C for 30 minutes on the oven rack.


7. In the meantime, deglaze the sauce with the port wine, add the rosemary, thyme, sugar and juniper berries. Boil the liquid until it has a syrup-like consistency. At the end, add the cold butter and stir.


8. For the ravioli, bring a pot of water to the boil and add salt. In parallel, heat a frying pan and briefly sear the porcini mushrooms in hot oil. Add butter, season with salt and pepper, and refine with basil. Place butter in a small pot. Add chard and heat gently in the butter. Season, add champagne and simmer very gently.


9. Add the ravioli to the boiling water and simmer for 2–3 minutes. Meanwhile, distribute the mushrooms and chard on the plates. Remove the duck breasts from the oven, cut into 6 slices each and also distribute on the plates. Drain the ravioli slightly and place on the plates. Pour the port wine reduction on top and enjoy.