-
1
Peel and quarter potatoes and in a saucepan combine with enough cold water to cover by 2 inches.
-
2
Simmer potatoes 15 to 20 minutes, or until soft, and drain in a colander.
-
3
Return potatoes to pan and steam, covered, over moderate heat, shaking pan, 30 seconds to evaporate any excess liquid.
-
4
Force hot potatoes through a ricer or medium disk of a food mill into a bowl and beat in sour cream and salt and pepper to taste.
-
5
Remove skin from duck legs and cut into 1/4-inch strips.
-
6
In a small heavy skillet cook skin in 1 tablespoon butter over moderately low heat, stirring occasionally, until crisp and transfer cracklings with a slotted spoon to paper towels to drain.
-
7
Remove meat from duck legs and chop fine.
-
8
Add garlic to fat remaining in skillet and cook over moderately low heat, stirring occasionally, until softened.
-
9
Add meat to skillet and cook over moderate heat, stirring occasionally, until heated through.
-
10
Stir in salt and pepper to taste.
-
11
Stir meat mixture into potato mixture and cool.
-
12
Filling may be made 1 day ahead and chilled, covered.
-
13
Put 1 wrapper on a lightly floured surface and mound 1 tablespoon filling in center.
-
14
Top filling with 1 parsley leaf.
-
15
Lightly brush edges of wrapper with water and put a second wrapper over first, pressing down around filling to force out air and sealing edges well.
-
16
Trim excess dough with a round cutter or sharp knife.
-
17
Make more ravioli with remaining wrappers, filling, and parsley in the same manner, transferring as formed to a dry kitchen towel and turning occasionally to dry slightly.
-
18
In a kettle of gently boiling salted water, cook ravioli in 2 batches for 2 minutes, or until they rise to the surface and are tender.
-
19
(Do not let water boil vigorously once ravioli have been added.)
-
20
Transfer ravioli as cooked with a slotted spoon to a dry kitchen towel to drain and keep warm.
-
21
While ravioli are cooking, in the small heavy skillet cook remaining 2 tablespoons of butter over moderate heat, swirling skillet occasionally, until nut brown in color.
-
22
Remove skillet from heat and stir in truffle oil and paste.
-
23
Arrange 4 or 5 ravioli on each of 6 heated plates and spoon truffle sauce on top.
-
24
Garnish each serving with cracklings and parsley leaves.
