About the Recipe
Duck Confit and Maine Blueberry is one of our unique special pasta's that showcase the bounty of Maine.
8 oz Package of MDI Girl Duck Confit and Maine Blueberry Ravioli
2 tablespoons Olive Oil
1 whole Shallot, chopped
1 package Cremini Mushrooms, quartered
2 cloves Garlic, minced or grated
1 teaspoon fresh Thyme Leaves, minced
1/2 cup Dry White Wine
1 cup Chicken Stock
1/2 cup Heavy Whipping Cream
Kosher Salt and Ground Black Pepper, for seasoning
Grated parmesan and fresh pea shoots to garnish
Boil Duck Confit and Maine Blueberry Ravioli according to package directions
In a large pan, heat the olive oil over medium high heat. Add the chopped shallot and quartered cremini mushrooms, cook until mushrooms begin to brown, about 5 minutes. Add the garlic and thyme and cook while stirring until fragrant, about 30 seconds.
Add the white wine and deglaze the pan. Bring wine to a boil in the pan and reduce for about 2 minutes. Add the chicken stock, bring to a boil in the pan and simmer for 2 minutes. Turn heat down to low and add the cream. Simmer on low for 3 minutes until sauce is thickened. If too thick add a splash more of vegetable stock. Season with a pinch of kosher salt and black pepper.
Pour sauce over the cooked ravioli and serve with grated parmesan and add pea shoots to garnish.