Duck Confit & Parsnip Raviolo, Marsala Reduction, Crispy Salsify, Chive

RECIPE TITLE: Duck Confit & Parsnip Raviolo, Marsala Reduction, Crispy Salsify, Chive











  • 1 large parsnip (pealed, cooked and cut into small dice)
  • 1 cup salsify (pealed and fried)
  • 4 tbl chives (minced)
  • 4 sheets thin pasta
  • egg yolks (from 4 eggs, beaten)
  • 4 tbl grated parmesan cheese

For the Duck Confit:

  • 2 duck leg portions with thighs attached, excess fat trimmed and reserved
  • 2 tbl kosher salt
  • ½ tsp black pepper
  • 5 garlic cloves
  • 3 bay leaves
  • 2 sprigs fresh thyme
  • 1 ½ tsp black peppercorns
  • 2 cups olive oil

For the Marsala Reduction:

  • ¼ cup shallots (minced)
  • ¼ cup garlic (minced)
  • 3 cups marsala wine
  • 2 cup demi glace
  • 4 tbl butter
  • 1 tsp salt
  • 1 tsp black pepper



For the Duck Confit: Lay the leg portions skin side down. Sprinkle with kosher salt and black pepper. Place the garlic cloves, bay leaves, and sprigs of thyme on each of 2 leg portions. Cover and refrigerate for 12 hours. Preheat the oven to 200 degrees F. Remove the garlic, bay leaves, thyme, and duck fat. Rinse the duck with cool water, rubbing off some of the salt and pepper. Pat dry with paper towel. Lay the duck on top, skin side down. Add the olive oil. Cover and bake for 12 to 14 hours, or until the meat pulls away from the bone. Remove the duck from the fat. Strain the fat and reserve. Pick the meat from the bones and place it in a stoneware container. Cover the meat with some of the strained fat, making a 1/4-inch layer. Set aside and let cool.


For the Parsnips: Peal parsnip until fully cleaned and cut into a small dice. Place in a saucepan with water and cook on slow heat until parsnip is soft. Strain water and let cool.


For the Raviolo: Line up 2 sheets of thin pasta together and cut into small squares, take the remaining 2 sheets of pasta and do the same. Form ½ tbl of parsnips and 1 tbl of duck confit into a small ball and place in the middle of on side of the square. Take beaten egg yolk and brush the edges of the pasta, take the other half of the pasta and place on top. Press around the mixture firmly so the pasta does not open up while cooking.


For the Salsify: Peal salsify into long strips, place in fryer and fry until crispy. Place on a plate with a paper towel so it catches the grease from the fryer. Set aside.


For the marsala reduction: In a large sauté pan, add shallots, garlic, salt and black pepper and sauté for about 5 minutes. Add marsala wine and cook until wine has reduced by half then add demi glace. Let cook for about 5 more minutes and finish with butter.


For Plating: Place raviolo in boiling salted water and cook for about 3 minutes. Place pasta in sauce and toss to combine. Plate in the center of the dish garnishing with chive, parmesan cheese and salsify.