recipe comes from Andy Lynes - www.andylynes.com
Lynes is a Glenfiddich Award nominated freelance
writer specialising in food, drink and travel.
He is a regular contributor to BBC's olive
magazine and writes a weekly column and occasional
travel articles for the Independent on Sunday
Compact Traveller supplement.
you would like to know more about Andy take a
look at his web site <click
250g skinned duck breast
100ml of masala, reduced to 50mls
90mls double cream
5 egg yolks
A littte water
300mls duck stock
1 tablespoon brunoise of carrot
2 spring onions finely sliced
teaspoon of masala
teaspoon soy sauce
salt and pepper
qtr of small savoy cabbage finely shredded
knob of butter
the duck to a paste, add the masala, then beat
in the cream.
a pasta dough in the usual way and rest for
out in a machine then cut 8 x 12cm discs.
two discs per ravioli and stuff with the duck
for 6 minutes in boiling water.
the carrot to the stock then reduce by half.
the remaining ingredients and check the seasoning
the cabbage in boiling water for 1 minute, then
toss with the melted butter.
a mound of cabbage in the centre of a large
2 ravioli on top and pour the broth around