Duck Confit Filling

1. 1

   HEAT THE OIL in a medium skillet over medium heat.

2. 2

   Add shallots and thyme and season with salt and pepper.

3. 3

   Reduce heat to medium-low and cook, stirring occasionally, until shallots are golden brown and softened (reduce heat if browning too quickly), 15 minutes.

4. 4

   Deglaze the pan with sherry, stirring up browned bits from bottom of pan and cooking until completely evaporated.

5. 5

   Fold duck into shallot mixture, then remove from heat and let cool completely.

6. 6

   Mix in egg yolks to combine, then cover and refrigerate until ready to use, up to 4 hours.

7. 7

   Proceed with ravioli recipe on page 373.

* Per serving · 4 servings · Values may vary.

No additional tips available.