Duck Broth

Ingredients:

• 1 whole duck
• 6 cups water
• 2 onions, peeled and halved
• 4 cloves garlic, peeled
• 2 carrots, peeled and halved
• 2 celery stalks, chopped
• 1 bay leaf
• 1 tsp. salt
• 1/2 tsp. black pepper

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Remove the giblets from the duck and rinse the duck inside and out under cold water. Pat dry with paper towels.
3. Place the duck in a roasting pan and roast in the preheated oven for 1 hour, or until golden brown.
4. Transfer the duck to a large pot and add the water, onions, garlic, carrots, celery, bay leaf, salt, and pepper.
5. Bring the mixture to a boil and then reduce the heat to low. Let the broth simmer for 2 hours, occasionally skimming the foam from the top.
6. After 2 hours, strain the broth and discard the solids.
7. Let the broth cool to room temperature and then refrigerate. Once cooled, the fat will rise to the top and harden, making it easy to skim off before using.

Verdict and Serving Suggestions:

This duck broth recipe is the perfect base for soups, stews, and sauces. The rich flavor is enhanced by roasting the duck first and the long simmering time extracts maximum flavor from the bones and vegetables. Use this broth as a base for a comforting duck noodle soup or as a sauce for roasted duck.

Japanese Foie Gras Ravioli

Ingredients:

• 1 lb. foie gras
• 1 tbsp. soy sauce
• 1 tbsp. mirin
• 1 tbsp. sake
• 1/2 tsp. grated ginger
• 24 won-ton wrappers
• 1 egg, lightly beaten
• 2 tbsp. butter
• 1/4 cup chicken stock
• 1 tbsp. soy sauce
• 1 tbsp. mirin
• 1 tsp. sugar
• 1/4 cup chopped scallions

Instructions:

1. Cut the foie gras into small cubes and place in a bowl.
2. In a separate bowl, whisk together the soy sauce, mirin, sake, and grated ginger. Pour over the foie gras and marinate for at least 1 hour, or overnight.
3. Place a small amount of the foie gras mixture in the center of each won-ton wrapper. Brush the edges with the beaten egg and fold over into a triangle shape. Press the edges to seal.
4. Bring a large pot of salted water to a boil. Add the ravioli and cook for 2-3 minutes, or until cooked through.
5. Melt the butter in a small skillet over medium heat. Add the chicken stock, soy sauce, mirin, and sugar. Cook until the sugar has dissolved and the sauce has slightly thickened, about 2-3 minutes.
6. Toss the cooked ravioli in the sauce and sprinkle with chopped scallions. Serve immediately.

Verdict and Serving Suggestions:

This Japanese foie gras ravioli recipe is a decadent treat. The rich foie gras is balanced by the salty and sweet sauce, while the scallions add a bright and fresh element. Serve as an appetizer for a special occasion or as part of a luxurious tasting menu.