Peking Duck Ravioli

Thurs. Dec. 23

This was Barbara's inspiration, and we actually had all the makings from leftovers.

We started with the duck carcass of a few days ago, using it (and a bay leaf and a few celery tops) to make broth, which we chilled and separated the fat from (save the fat! We always freeze it in a tupper).

Reheated the clear broth with a shredded leek from the garden, while the pickings from the bones were chopped up and mixed with a pinch of five-spice, a dribble of soy sauce, some hoisin, and a little of the duck fat.

That made the filling for Holt's homemade ravioli.

It was served in bowls of tasty broth, to us and to Harold, who arrived this afternoon (Jo Linn and Miles will get savory bowls of lamb stew from the slow cooker).

Amazing. Any neo-gastronaut chef could get $30 a bowl for this stuff.