Five-Spice Duck with Butternut Squash Ravioli and Broccoli Rabe

Five-Spice Duck with Butternut Squash Ravioli and Broccoli Rabe
Photo by Noel Barnhurst

Ingredients

  • 9 ounces butternut squash or mushroom ravioli
  • 1 ½ tablespoons Chinese five-spice powder
  • 2 5-pound ducks
  • 1 ¼ teaspoons salt
  • ½ teaspoon ground black pepper
  • 2 cups plum wine
  • 8 ounces smoked bacon
  • + 5 more ingredients
    • 1 large sweet onion (such as Vidalia or Maui)
    • ½ teaspoon ground ginger
    • 1 tablespoon olive oil
    • 1 large bunch broccoli rabe (rapini)
    • 2 tablespoons butter

Boil plum wine in heavy medium saucepan until syrupy and reduced to generous 1/3 cup, about 16 minutes. (Can be made 1 day ahead. Let stand at room temperature. Rewarm over low heat before using.) Using heavy large knife, cut each duck lengthwise in half. Cut away backbone. Cut off leg-thigh piec...

View full recipe at Epicurious

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