Pomegranate Duck Ravioli
Pomegranate Duck Ravioli: Confit duck, pomegranate sauce, and handcrafted pasta. A culinary masterpiece from Quicksand Food.
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Cooking tools:
- Oven
- Baking dish
- Parchment paper
- Aluminum foil
- Mixing bowl
- Pan
- Stove
- Chef's knife
- Cutting board
- Pasta machine
- Rolling pin
- Pastry cutter
- Measuring spoon
- Mortar and pestle
- Saucepan
- Colander
- Plastic wrap
- Refrigerator
- Kitchen scale
- Measuring cup
- Wooden spoon
- Slotted spoon
- Tongs
- Serving platter
- Pot
- Spoon
- Fork
Ingredients
- vegetable oil
- salt
- pepper
- 1 pomegranate, seeds removed
- 400g flour
- 3 eggs
- 100ml water
- 1 teaspoon salt
- 4 duck legs
- 600ml duck fat, or light olive oil
- 40g pine nuts
- 2 brown onions, chopped
- 2 teaspoons pomegranate molasses
- 40g black currants
- 1 long red chilli, chopped
- 1 teaspoon cumin
- 1 teaspoon dried mint
- 1 teaspoon all spice
- 250ml water
- 1g saffron
- 1 tablespoon red wine vinegar
- 1 tablespoon pomegranate molasses
- 1 pinch salt
- 1 tablespoon olive oil
- 1 tablespoon sugar
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