Duck Ravioli , Langoustines & Veal Jus Recipe

Ingredients For Duck Ravioli , Langoustines & Veal Jus Recipe

• 4 Duck legs
• 1000 gram Salt
• 1000 gram Duck fat
• 1 Bulb of garlic
• 2 sprig Fresh thyme
• Salt
• 1 dash Sherry vinegar
• 1 Packet wonton wrappers
• 1 Egg yolk
• 4 Langoustine tails
• 5 kilogram Fresh veal bones
• 1 Onion
• 1 Leek
• 1 Carrot
• 1 Bay leaf
• 3 tablespoon Tomato puree
• 750 milliliter Red wine
• 1 dash Sherry vinegar
• Salt
• 475 milliliter Langoustine jus
• 1.5 liter Double cream
• 1 Lemon
• 100 milliliter Water
• Salt
• 20 Langoustine shells
• 1 Carrot
• 1 Celery
• 1 Shallot
• 1 sprig Thyme
• 1 Garlic Clove
• 1 tablespoon Tomato puree
• 500 milliliter Chicken Stock
• 1 tablespoon Brandy
• Vegetable oil
• 50 gram Butter
• 0.5 Lemon
• As required Salt To Taste
• 1 Handful of baby spinach
• 1 Handful of brazil nuts
• 4 Duck legs
• 1000 gram Salt
• 1000 gram Duck fat
• 1 Bulb of garlic
• 2 sprig Fresh thyme
• 5 kilogram Fresh veal bones
• 1 Onion
• 1 Leek
• 1 Carrot
• 1 Bay leaf
• 3 tablespoon Tomato puree
• 750 milliliter Red wine
• 1 dash Sherry vinegar
• Salt
• 20 Langoustine shells
• 1 Carrot
• 1 Celery
• 1 Shallot
• 1 sprig Thyme
• 1 Garlic Clove
• 1 tablespoon Tomato puree
• 500 milliliter Chicken Stock
• 1 tablespoon Brandy
• 4 Langoustine tails
• Salt
• 1 dash Sherry vinegar
• 1 Packet wonton wrappers
• 1 Egg yolk
• 475 milliliter Langoustine jus
• Vegetable oil
• 1 Lemon
• Salt
• 1.5 liter Double cream
• 100 milliliter Water
• Salt
• Vegetable oil
• 50 gram Butter
• 0.5 Lemon
• Salt
• 1 Handful of baby spinach