TC Recipe: Asian Spiced Duck Breast With Pumpkin Ravioli and Anise Buerre Blanc

February 09 2009

By Catering Chef Christian Johnston
Suggested Pairing: 2007 Signature Pinot Noir
Serves 2



  • 12 ea Won Ton Wrappers
  • 6 oz Roasted Pumpkin (may substitute Gerber acorn squash flavored baby food)
  • 1 oz Cream Cheese
  • 1 ea 8 oz Duck Breast
  • 2 tsp Chinese Five Spice
  • Salt & Pepper
  • Anise Buerre Blanc

  • 8 oz White Wine
  • 1 T Shallots, chopped
  • 1 T Heavy Cream
  • 1 oz Star Anise
  • 4 Peppercorns
  • 12 T Butter, cold
  • Salt


Combine the pumpkin with the cream cheese in a food processor. Season the mix with salt and pepper to taste. Use two won ton wraps per ravioli. Spoon approx. 1 oz into each of six won-ton wrappers. Brush the edges of the won ton with water and seal with firm pressure.

Duck Breast
Season the duck with salt, pepper and the five-spice. Cook skin side down on low heat until skin is caramelized. Flip and cook to desired temperature. Let the duck breast rest for 5 minutes before slicing.

Anise Buerre Blanc
Combine wine shallot star anise and peppercorns in sauce pot and reduce fluid to 2 tablespoons. Strain and put fluid back into the sauce pot. Add cream and bring to boil. Remove from heat. Begin incorporating cold butter into the hot mixture with a wire whisk. Continue until the mixture emulsifies. Add salt to taste.