Name: Duck and Foie Gras Ravioli in Mushroom Fumet with Shiitake Caps and Chervil
Yield: Serves 6
Cuisine: French
Ingredients: Egg wash (2 egg yolks mixed with 2 tablespoons heavy cream or milk); About 2 teaspoons salt, or to taste; 4 ounces (120 g) duck prosciutto, small diced; 1 egg, beaten; 30 grinds pepper, or to taste; 2 ounces (60 g) duck breast, small diced; 1 tablespoon apple-cider vinegar; 5 ounces (150 g) foie gras, medium diced; 8 ounces (240 g) chicken breast, small diced; 4 shallots, chopped; 4 cloves garlic, smashed and roughly chopped; ¼ cup (60 ml) white wine; 3½ cups (875 ml) White Chicken Stock; 4 tablespoons (120 ml) olive oil; 1 pound (455 g) white button mushrooms, sliced; Salt; 30 small shiitake mushroom caps, sautéed in olive oil until nicely colored; ¼ teaspoon soy sauce; A few drops sherry vinegar; 3 tablespoons butter, to finish the fumet before serving; 2 teaspoons salt; 5 egg yolks; Fresh parsley; 1 egg; 2½ cups (300 g) all-purpose flour

Preparation info

Serves
6

Difficulty
Easy

Appears in

Gabriel Kreuther

By Gabriel Kreuther

Published 2021

About

This rich ravioli, filled with chicken breast and duck and foie gras, also contains salty, dense duck prosciutto, which gives a pleasing chewiness to the pasta. You can make this prosciutto at home (pack a duck breast in salt for 24 hours in the refrigerator, then rinse the salt off and set on a rack or hang to dry at room temperature for 7 days) or buy it from a purveyor; we use D’Artagnan. The broth uses well-cooked mushrooms for its base—white button mushrooms are an underrated ingredien