Fazzoletti with duck ragout and artichoke crisps
Executive Chef John Toulze Estate
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4 tbsp. olive oil
Meat from 4 lb. duck legs, ground
1/4 lb. pork back fat, ground
1/4 cup each diced carrot, onion and celery
1/4 cup sherry
3 cups chicken stock
3 tbsp. tomato paste
1/2 tsp. ground cinnamon
1/2 tsp. ground coriander
1/4 tsp. ground allspice
2 sprigs thyme, chopped
1 cup canola oil
3 small artichokes
3 tbsp. flour
Salt, to taste
Fresh pasta sheets (enough for 6 servings)
1/2 lb. stinging nettles or other dark greens, blanched and roughly chopped
8 oz. smoked ricotta cheese, or more as desired
For ragout: Place a Dutch oven or deep pan over medium heat. Heat olive oil and sear duck legs and pork fat until well browned. Transfer meat to a plate. Using the fat in the pan, cook vegetables until slightly browned, 9 to 11 minutes. Return meat to pan. Add sherry and, using a wooden spatula, scrape the brown bits from the bottom of the pan. Add remaining ingredients to pan, bring to a simmer, cover and cook over low heat for 45 minutes.
For artichokes: Heat canola oil in a medium saucepan to 375 degrees. Remove the tough outer leaves from artichokes until you reach the tender, light green leaves, rubbing them with a cut lemon as you go to prevent discoloration. Trim ends and tops from artichokes. Slice as thinly as possible. Coat with flour and fry until golden. Remove to a paper towel-lined plate and season lightly with salt.
To serve: Cut pasta sheets into 4-inch squares to make fazzoletti (pasta handkerchiefs). Cook according to package directions. Add cooked pasta and stinging nettles to ragout and stir until incorporated. Divide among 6 plates, garnish with ricotta and artichoke crisps.
Note: You may purchase fresh pasta and smoked ricotta or try chef John Toulze's recipes.