Five-Spice Duck with Butternut Squash Ravioli and Broccoli Rabe

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

    Ravioli
    • 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

    Description

    Plum Wine Is Transformed Into A Sweet But Tangy Glaze For The Duck. At The Restaurant, House-made Gnocchi Is Used In This Delicious Dish....

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