Confit Ravioli

Duck or Goose

Preparation info
  • Makes 36 ravioli;


    elegant first-course servings, each in 1½ cups 375 ml ) seasoned , or , if using beef
    • Difficulty


Appears in
Soup: A Way of Life

By Barbara Kafka

Published 1998

  • About

When I make quick confit, I often have extra. When I get the energy, I make up a batch or two of these ravioli and use them for a very elegant dinner or freeze them for another time.

Sometimes I substitute cooked beef left from making beef stock.

Serve this delicate ravioli in duck stock seasoned with salt and pepper and a few blanched hair-thin strips of lemon zest. Beware! These ravioli are so good, thirty-six are really enough for only four people. If serving more people,