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Recipe for :

Duck Ravioli, Buttered Cabbage, Masala Scented Broth

Andy LynesThis recipe comes from Andy Lynes -

Andy 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.

If you would like to know more about Andy take a look at his web site <click here>


For the Ravioli:
250g skinned duck breast
100ml of masala, reduced to 50mls
90mls double cream
300g flour
5 egg yolks
A littte water

For the broth:
300mls duck stock
1 tablespoon brunoise of carrot
2 spring onions finely sliced
teaspoon of masala
teaspoon soy sauce
salt and pepper

For the cabbage:
qtr of small savoy cabbage finely shredded
knob of butter

  • Blitz the duck to a paste, add the masala, then beat in the cream.
  • Chill.
  • Make a pasta dough in the usual way and rest for an hour.
  • Roll out in a machine then cut 8 x 12cm discs.
  • Use two discs per ravioli and stuff with the duck mixture.
  • Cook for 6 minutes in boiling water.

For the broth:

  • Add the carrot to the stock then reduce by half.
  • Add the remaining ingredients and check the seasoning

For the cabbage:

  • Blanch the cabbage in boiling water for 1 minute, then toss with the melted butter.

To serve:

  • Place a mound of cabbage in the centre of a large bowl.
  • Arrange 2 ravioli on top and pour the broth around

Serves 4

Andy Lynes