Five-Spice Duck with Butternut Squash Ravioli & Broccoli Rabe - Restaurant Association of Nova Scoti

Ingredients

• 2 cups plum wine*
• 2 5-pound ducks, thawed if frozen
• 1 1/2 tablespoons Chinese five-spice powder**
• 1 1/4 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon (scant) ground ginger
• 1 tablespoon olive oil
• 9 ounces butternut squash or mushroom ravioli
• 8 ounces smoked bacon, chopped
• 1 large sweet onion (such as Vidalia or Maui), thinly sliced
• 2 tablespoons (1/4 stick) butter
• 1 large bunch broccoli rabe (rapini), thick stems trimmed, tops coarsely chopped