Duck Breast and Cognac Duxelle Wonton Ravioli Recipe with Pomegranate Cognac Sauce and Basil Pesto.
Prep Time: 45minutes
Cook Time: 1hour15minutes
Total Time: 2hours
4duck breasts(boneless with skin on)
24round wonton wrappers
4cupsfinely diced mushrooms(button, crimini and Portobello)
8tbspCourvoisier VS cognac
1cupfresh basil leaves, packed
Make the duxelle stuffing by melting the butter in a saucepan. Add the diced mushrooms and cook on medium heat for 3 minutes. Add the minced shallots, 3 garlic cloves, minced, and salt. Cook for another 5 minutes. Add the white wine and 4 tbsp Courvoisier cognac, bring to a boil and simmer until the liquid is evaporated, about 20-30 minutes. Cool completely.
Make the pesto by adding the basil, 2 garlic cloves and pine nuts to a food processor. Turn on the food processor and slowly pour in the olive oil until incorporated and the pesto is fairly smooth.
Make the pomegranate cognac sauce by adding the pomegranate juice, 4 tbsp Courvoisier cognac and white sugar to a saucepan. Bring to a boil and lower heat to a simmer so that it is lightly boiling. Reduce the liquid until it is about ½ cup of sauce. This takes about 30 minutes.
Make the ravioli by laying down one round wonton wrapper. Place one spoonful of cognac duxelle stuffing in the centre of the wonton wrapper, leaving about ½ inch of space around the edge of the wrapper. Using a pastry brush, brush some egg yolk along the edge of the wonton wrapper. Place another wonton wrapper on top of the one with the stuffing. Press down over the stuffing and seal along the edge allowing the egg yolk to seal the two wrappers together. Make sure that any air in the ravioli has been pressed out during the sealing. Place the ravioli in boiling water and cook for 3-4 minutes so that they are tender. Drain.
To cook the duck breast, score the skin with a knife making sure not to go through the entire skin. Sprinkle both sides of the duck breast with some salt. Place the duck breasts on a cold skillet. Turn the heat to medium. The duck will begin to cook and the fat from the skin will start to render. Cook for about 4 minutes, so that the skin crisps and browns up. Flip the duck breasts over and sear the underside for about 1 minute. Flip the duck breasts once again so they are skin side down. Put the skillet in a 400F oven and cook for 6-8 minutes. Remove from the oven and flip the duck breasts over and rest them for 5 minutes. Slice the duck breasts.
Assemble the plates by brushing on the pesto and drizzling on the pomegranate cognac sauce. Place the one sliced duck breast and three ravioli per plate.