4-6 Each Duck Leg Confit
1 Tbsp Canola Oil, for sautéing
12-18 Each Pumpkin Raviolis
1 Tbsp Virgin Olive Oil, for coating raviolis
6 Tbsp Whole Butter
2 Tbsp Fresh Sage, chopped
10 Each Figs, cut into quarters
1 Cup Mushrooms or Button Chanterelles, quartered
1 Cup Butternut Squash, diced
1 Cup Chicken Stock
1 Tbsp Fresh Parsley, chopped
Blanch Raviolis in a large pot of salted boiling water, following the manufacturers’ guidelines and method. Chill Raviolis and lightly coat with Virgin Olive Oil, to keep them from sticking together, store, covered with plastic in the refrigerator.
Sauté Mushrooms and Diced Butternut Squash in 1 ½ Tb Butter over medium heat in a sauté pan for ten minutes or until both vegetable are tender. Add the quartered Figs and 1 C chicken stock. Mount with 1 Tb Butter and chopped parsley to make a pan sauce. Taste and adjust seasoning. Hold Ragu warm for service.
Brown the Duck Confit in a hot tephlon pan with a just a touch of oil, cooking all sides evenly. Temperature should be medium heat setting. Once all item are warm and ready to go: Sauté the raviolis in the remaining butter by starting in a cold pan. Add Butter the blanched raviolis and place sauté pan on a burner over medium heat. Heat the raviolis thoroughly lightly browning on all sides. Once Brown add the chopped sage baste lightly and serve with the Figs, Mushrooms and Duck Confit.