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Duck & Foie Gras Mezzaluna with Port Reduction

Difficulty Level: Difficult

Total Time: 2.5 hours

Serving Size: 2-4 servings


  • 1 cup ‘00’ wheat flour

  • 1/2 cup semolina flour

  • 2 eggs, 3 yolks

  • 8 oz. duck & foie gras mousse (I used Three Little Pigs)

  • 1/2 cup Mascarpone

  • 1/3 cup Parmigiano Reggiano, finely grated

  • 6 tbsp. unsalted butter

  • 10 sage leaves

  • 2 tbsp. Port reduction

Port Reduction:

  • 1/2 cup Ruby Port

  • 1/2 cup Marsala wine

  • 1/4 cup red wine

  • 1/2 cup chicken stock


Port Reduction:

  1. Add the Ruby Port, Marsala, red wine and chicken stock to a small saucepan over medium heat. Reduce to about 1/3 cup or until the reduction is thick enough that it coats the back of a spoon. Remove from heat and set aside.

Duck & Foie Gras Mezzeluna:

  1. In a bowl, mix together the two types of flour and create a well. Add in the eggs and yolks. Using a fork, whisk the eggs, slowly bringing in the flour to form the dough. Once the dough has formed, knead for about 10 minutes. Wrap tightly in plastic wrap and let rest for a minimum of 30 minutes. The dough can also be made ahead of time and rest overnight.

  2. For the filling, mix together the foie gras mousse, Mascarpone, and Parmigiano. Add the filling to a piping bag and set aside.

  3. After the dough has rested, divide into four even pieces and roll out into long, thin sheets. (7 on the Marcato Atlas Pasta machine or KitchenAid pasta roller attachment).

  4. Place small dollops of the filling along the long edge of the pasta. Using a flower-shaped ravioli stamp, shape the mezzaluna.

  5. In a large sauté pan, melt 2 tbsp. butter over medium heat and add the sage leaves until they begin to crisp. Remove the crispy sage leaves from the pan and set aside.

  6. Bring a large pot of water to a boil, add plenty of salt. Cook the pasta for 2-3 minutes until it floats to the top. Reserve 1/2 cup pasta water.

  7. In a small saucepan over low heat, add 2 tbsp. pasta water and slowly whisk in 4 tbsp. of cold butter until an emulsion forms. Remove from heat and set aside.

  8. Once the pasta has finished cooking, strain and add to the sauté pan with the butter that was used for the sage and toss gently over low heat.

  9. Plate the pasta and top with the butter emulsion, Port reduction and crispy sage.


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