Five-Spice Duck with Butternut Squash Ravioli and Broccoli Rabe

Ingredients

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

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