Duck ravioli with Port and red wine sauce from The MeatEater Fish and Game Cookbook: Recipes and Techniques for Every Hunter and Angler (page 138) by Steven Rinella

  • chives
  • flat-leaf parsley
  • Show all ingredients...
  • Serves : 6

  • EYB Comments

    Can substitute unsalted butter for duck fat. Can use the book's "Brown game stock," p305, or low-sodium chicken broth. Recipe specifies using leftovers from "Red wine-braised waterfowl," p137. See recipe for suggested red wines.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute unsalted butter for duck fat. Can use the book's "Brown game stock," p305, or low-sodium chicken broth. Recipe specifies using leftovers from "Red wine-braised waterfowl," p137. See recipe for suggested red wines.

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