Dinner: Five-Spice Duck with Butternut Squash Ravioli and Broccoli Rabe

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. Purchased butternut squash or mushroom ravioli is our easy alternative, and you can save another step by asking the b

Ingredients

2 cups plum wine*
2 5-pound ducks, thawed if frozen

Instructions

Boil plum wine in heavy medium saucepan until syrupy and reduced to generous 1/3 cup, about 16 minutes. (Can be made 1 day ahead. Let stand at room temperature. Rewarm over low heat before using.)
Using heavy large knife, cut each duck lengthwise in half. Cut away backbone. Cut off leg-thigh pieces, then cut off breast pieces; trim excess fat. Remove bones from breast pieces. Transfer leg-thigh pieces and breast pieces to platter (reserve remaining duck trimmings for another use).
Preheat oven to 375 °F. Mix Chinese five-spice powder, salt, ground black pepper, and ground ginger in small bowl. Rub spice mixture all over duck pieces. Heat olive oil in heavy large ovenproof skillet over medium-high heat. Add leg-thigh pieces and cook until deep brown, about 4 minutes per side. Cover skillet and roast duck in oven until cooked through, about 45 minutes. Transfer duck to plate; cover with foil to keep warm.
Heat same skillet over medium-high heat. Add duck breasts to skillet; cook to desired doneness, about 10 minutes per side for medium.

Reviews


Add a review for Five-Spice Duck with Butternut Squash Ravioli and Broccoli Rabe

(How often do you make and eat this recipe?)

(How difficult is it for you to make this recipe?)

Register to learn what this meal can do for you

Create a new plan every week and get full access to our premium plans

Subscribe now