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Duck Confit and Maine Blueberry Agnolotti in a Cream, White Wine Reduction

Prep Time:

10 Minutes

Cook Time:

20 Minutes


2 Servings


Elegantly Simple

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.

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