Duck and Smoked Ravioli with Brown Butter, Basil and Sun-Dried Tomatoes

• 2 pounds duck breast
• 1/3 cup smoked mozzarella
• 1/2 cup carrots, fine dice
• 4 tablespoons green onions, fine dice
• 2 teaspoons oriental five-spice powder
• 2 teaspoons marjoram
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon coriander
• 3 tablespoons heavy cream
• Dash black pepper
• 5 eggs
• 1 ounce oil
• 1 ounce water
• 1/4 teaspoon salt
• 4 cups flour
• 3 ounces unsalted butter
• 1 1/2 ounces white wine
• 3 ounces chicken stock
• 1/4 cup sun-dried tomatoes
• 1/2 tablespoon garlic, minced
• 1 tablespoon fresh herbs (parsley, basil, oregano and chives)
• Salt and pepper, to taste
• 6 sprigs fresh basil

1. Preheat oven to 400 degrees F. Sear duck breast on grill and transfer to oven and finish cooking breast to 155 degrees F. Place in refrigerator and cool down.
2. Take breasts and finely mince.
3. Mix in remaining ingredi
4. Blend together the eggs, oil, water and salt; fold together into the flour and let set until dough is firm.
5. Using this dough, then follow the Ravioli machine's directions placing 1-ounce of filling in each ravioli.
6. Place finished ravioli in boiling water for approximately 8 to 12 minutes or un
7. Place butter in hot skillet and cook until browned.
8. Add wine and reduce by 1/3, then add chicken stock and remaining ingredients.
9. Reduce again by 1/3.
10. Gently saute Ravioli in butter sauce and serve with a fresh sprig of

duck breast, mozzarella, carrots, green onions, marjoram, cumin, chili powder, coriander, heavy cream, black pepper, eggs, oil, water, salt, flour, butter, white wine, chicken, tomatoes, garlic, fresh herbs, salt, basil

Taken from www.foodnetwork.com/recipes/duck-and-smoked-ravioli-with-brown-butter-basil-and-sun-dried-tomatoes-recipe.html (may not work)