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Ravioli of Duck, Seared Langoustine Tails and Sherry Veal Jus
GREAT BRITISH CHEFS39Ingredients
75Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 4 duck legs
- 1,000 grams salt
- 1,000 grams duck fat
- 1 bulb garlic
- 2 sprigs fresh thyme
- salt
- 1 dash sherry vinegar
- 1 packet wonton wrappers
- 1 egg yolk (beaten)
- 4 langoustine tails
- 5 kilograms veal bones (fresh)
- 1 onion
- 1 leek
- 1 carrot
- 1 bay leaf
- 3 Tbsp. tomato purée
- 750 mL red wine
- 1 dash sherry vinegar
- salt
- 475 mL langoustine
- 1.5 liters double cream
- 1 lemon (juiced)
- 100 mL water
- salt
- 20 shells (langoustine, and heads)
- 1 carrot (chopped)
- 1 celery (chopped)
- 1 shallot (chopped)
- 1 sprig thyme
- 1 garlic clove
- 1 Tbsp. tomato purée
- 500 mL chicken stock
- 1 Tbsp. brandy
- vegetable oil
- 50 grams butter
- 1/2 lemon (juiced)
- salt (to taste)
- 1 handful baby spinach
- 1 handful brazil nuts (shaved)
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