Duck Ravioli , Langoustines & Veal Jus Recipe

Confit duck-filled ravioli is served with langoustine in this elegant take on surf and turf by mark jordan. This recipe is an amazing way to present duck leg.

4.8
13 Rating -
Rate
Non Vegdiet
14hr 20minstotal
14hr 20m.total
Duck Ravioli , Langoustines & Veal Jus
plan
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ingredients serve

Ingredients for Duck Ravioli , Langoustines & Veal Jus Recipe

  • 1 Duck legs
  • 250 gram Salt
  • 250 gram Duck fat
  • 1/4 Bulb of garlic
  • 1/2 sprig Fresh thyme
  • As required Salt
  • 1/4 dash Sherry vinegar
  • 1/4 Packet wonton wrappers
  • 1/4 Egg yolk
  • 1 Langoustine tails
  • 1.25 kilogram Fresh veal bones
  • 1/4 Onion
  • 1/4 Leek
  • 1/4 Carrot
  • 1/4 Bay leaf
  • 3/4 tablespoon Tomato puree
  • 187.50 milliliter Red wine
  • 1/4 dash Sherry vinegar
  • As required Salt
  • 118.75 milliliter Langoustine jus
  • 0.38 liter Double cream
  • 1/4 Lemon
  • 25 milliliter Water
  • As required Salt
  • 5 Langoustine shells
  • 1/4 Carrot
  • 1/4 Celery
  • 1/4 Shallot
  • 1/4 sprig Thyme
  • 1/4 Garlic Clove
  • 1/4 tablespoon Tomato puree
  • 125 milliliter Chicken Stock
  • 1/4 tablespoon Brandy
  • As required Vegetable oil
  • 12.50 gram Butter
  • 0.13 Lemon
  • As required Salt To Taste
  • 1/4 Handful of baby spinach
  • 1/4 Handful of brazil nuts
  • 1 Duck legs
  • 250 gram Salt
  • 250 gram Duck fat
  • 1/4 Bulb of garlic
  • 1/2 sprig Fresh thyme
  • 1.25 kilogram Fresh veal bones
  • 1/4 Onion
  • 1/4 Leek
  • 1/4 Carrot
  • 1/4 Bay leaf
  • 3/4 tablespoon Tomato puree
  • 187.50 milliliter Red wine
  • 1/4 dash Sherry vinegar
  • As required Salt
  • 5 Langoustine shells
  • 1/4 Carrot
  • 1/4 Celery
  • 1/4 Shallot
  • 1/4 sprig Thyme
  • 1/4 Garlic Clove
  • 1/4 tablespoon Tomato puree
  • 125 milliliter Chicken Stock
  • 1/4 tablespoon Brandy
  • 1 Langoustine tails
  • As required Salt
  • 1/4 dash Sherry vinegar
  • 1/4 Packet wonton wrappers
  • 1/4 Egg yolk
  • 118.75 milliliter Langoustine jus
  • As required Vegetable oil
  • 1/4 Lemon
  • As required Salt
  • 0.38 liter Double cream
  • 25 milliliter Water
  • As required Salt
  • As required Vegetable oil
  • 12.50 gram Butter
  • 0.13 Lemon
  • As required Salt
  • 1/4 Handful of baby spinach
Nutrition
value
3666
calories per serving
124 g Fat474 g Protein47 g Carbs12 g FiberOther

Current Totals

  • Fat
    124g
  • Protein
    474g
  • Carbs
    47g
  • Fiber
    12g

MacroNutrients

  • Carbs
    47g
  • Protein
    474g
  • Fiber
    12g

Fats

  • Fat
    124g

Vitamins & Minerals

  • Calcium
    603mg
  • Iron
    30mg
  • Vitamin A
    3154mcg
  • Vitamin B1
    2mg
  • Vitamin B2
    1mg
  • Vitamin B3
    76mg
  • Vitamin B6
    3mg
  • Vitamin B9
    412mcg
  • Vitamin B12
    25mcg
  • Vitamin C
    64mg
  • Vitamin E
    7mg
  • Copper
    6mcg
  • Magnesium
    608mg
  • Manganese
    1mg
  • Phosphorus
    4428mg
  • Selenium
    257mcg
  • Zinc
    70mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Great British Chefs