Agneletti of Leftover Duck

I always make these when I have served roast duck at dinner; carefully reserve the cooking juices from ducks roasted at 325°F and preferably use meat from the legs. If you have access to duck legs only and want to avoid the “powerful mess” of duck-roasting, prepare a dinner of slowly baked duck legs covered with mustard and bread crumbs and keep all the gravy for the agneletti dish. Shape the agneletti into ravioli freehand or using a simple ravioli tray, whichever is easier f