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キクイモのクリームソースを添えた合鴨のラビオリ Duck ravioli with Jerusalem artichoke cream.

Updated: Nov 30, 2020



Chinaware courtesy of Tina Kentner @my_studioworks





•合鴨太もも 皮なし 300g

•リコッタチーズ ¼カップ

•パルメザンチーズ ¼カップ すりおろし

•卵 1個

•餃子の皮 25枚入り1パック

•オリーブオイル 大さじ2

•パセリ½束 みじん切り



•キクイモ (にんじん、カボチャなどでも良い) 400g 皮をむく

•生クリーム ¼カップ

•バター 大さじ

•スプラウト 1パック

•大根 100g 、千切り

•ゆずのしぼり汁 小さじ1

•松の実 大さじ1

•オリーブオイル 大さじ2





2.大きなフライパンに、大さじ2杯のオリーブオイルを熱します。 熱くなったら、鴨肉を加え、塩こしょうで味付けし、よく火が通るまでかき混ぜながら焼きます。 器に冷ましておきます。

3.大きなボウルに、鴨肉、卵1個、リコッタチーズ、パルメザンチーズ、パセリを加えます。 材料を合わせて混ぜ合わせ、味を調えます。


5.皮の真ん中にたね(小さじ1杯程度)を加え、餃子の皮の残りの半分を折り重ね、気泡が入らないように閉じます。 冷蔵庫に保管します。



2.鍋にオリーブオイルを入れて中火にかけ、キクイモを2〜4分間かき混ぜながら炒めてから、チキンストックで覆います。 柔らかくなるまで15〜20分くらい煮ます。

3.バターとクリームを加え、ブレンダーを使ってピューレ状にします。 塩こしょうで味を調えます。

4.鍋にオリーブオイルを入れて中火にかけ、松の実に焦げ色がつくまで焼きます。 タオルペーパーに置いてください。



2.塩を加えた湯を沸騰させ、一度にラビオリを6個ずつ調理します。 水面に浮かぶと茹で上がりです。



Duck ravioli with Jerusalem artichoke cream.

How to taste duck a different way! Nice idea for Christmas with your family.

Serving 6

⌚Prep: 45 min/ cooking time: 20 min


For the ravioli:

• 300gr duck thigh without skin

• ¼ cup mascarpone

• ¼ cup Parmesan cheese grated

• 1-piece egg

• 1 pack ravioli wonton skin

• 2 tablespoons olive oil

• ½ bunch parsley chopped

• Salt and pepper

For the garnish:

• 400gr Jerusalem artichoke, peeled or carrot, pumpkin

• ¼ cup liquid cream

• 1 tablespoon butter

• 1 punnet macro leaves or pea shoots

• 100gr daikon, finely sliced

• 1 teaspoon fresh yuzu juice

• 1 tablespoon pine nuts

• 2 tablespoons olive oil

• Salt and pepper


To make the ravioli:

1. Cut the duck into 1cm slices

2. In a large frying pan, heat 2 tablespoons of olive oil. When hot, add the duck, season with salt and pepper, stirring both until cooked well done. Cool down.

3. In a large bowl, add the duck, 1 egg, the ricotta, the parmesan, and parsley. the ingredients together until combined, season to taste.

4. Sprinkle the table with some flour, place 6 sheets of wonton ravioli, brush the edge of the wonton skin with water.

5. In the middle of each wonton add the duck mixture (about a tea spoon), then fold over the other half of the wonton ravioli sheet on top of the filling, working gently to create an even seal without air bubbles. Keep in the fridge and repeat until your mix is finished.

To make the garnish:

1. Cut the Jerusalem artichokes in small bites.

2. In a pot, medium heat with the olive oil, cook the Jerusalem artichokes: stir for 2 to 4 minutes then cover with chicken stock. Simmer for 15 to 20 minutes, until tender.

3. When they are cooked, add the butter, cream and use a blender to make a puree. Add some salt and pepper.

4. In a pan, medium heat with some olive oil, roast the pine nuts until brown coloration. Keep in towel paper.

For the dressing:

1. In a small bowl add the daikon and some macro leaves, season with fresh yuzu, olive oil, salt and pepper.

2. In salted boiling water, cook 1 batch of 6 pieces of ravioli at a time. They’re ready when they float to the surface.

3. Remove them from the water onto a towel.

4. On large plates spread the Jerusalem artichoke cream, place 4 to 5 pieces of ravioli on it, garnish with the pine nuts and in the end, add the mixture of daikon on top. Serve immediately.

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