February 09 2009
By Catering Chef Christian Johnston
Suggested Pairing: 2007 Signature Pinot Noir
Serves 2
Ingredients
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- 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
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Preparation
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Ravioli
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. |
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