Duck and nutmeg ravioli

Duck and nutmeg ravioli

At Home with Ben
Mark Roper

I used to make this dish at Monte’s in London. The duck fat would be collected from slow-roasted ducks, by chilling the steaming water and skimming off the fat. Whenever you cook a duck or goose, always collect the fat as it’s great for roasting potatoes. If you haven’t got any leftover duck meat, you can buy it precooked at supermarkets.

I serve this dish as a starter. You could also serve it as a main, by combining the duck meat and sauce and tossing it through fresh pasta like tagliatelle.


Quantity Ingredient
2 tablespoons duck fat
1 carrot, finely diced
1 large stick celery, finely diced
1 onion, finely diced
2 garlic cloves, chopped
250g Slow-roasted duck with sage and ginger, picked and chopped
270g packet yellow wonton skins
1 litre Pork or duck stock
or Basic chicken stock
or water
50g parmesan, grated, to serve
1 tablespoon chopped marjoram, to garnish

Tomato sauce

Quantity Ingredient
2 tablespoons olive oil
1 garlic clove, chopped
400g diced tomatoes
1/2 stick cinnamon
1 red chilli, chopped
freshly ground black pepper
1/4 teaspoon ground nutmeg
50g butter


  1. Heat the duck fat in a saucepan over medium heat, then add the carrot, celery and onion. Sweat for 10 minutes, until very soft, then add the garlic and duck meat and sauté for 5 minutes. Season with salt and allow to cool.
  2. To make the tomato sauce, heat the olive oil in a saucepan over medium heat. Sauté the garlic for 3 minutes until sticky, then add the tomatoes, cinnamon and chilli. Cook for 20 minutes to slowly reduce by half. Season with salt and pepper, and set aside.
  3. Make the ravioli by placing a small amount of the duck meat filling in the middle of each wonton wrapper. Wet the edges with water and fold over, sealing well. Place on a tray lined with baking paper.
  4. Bring the duck or chicken stock or water to the boil in a large saucepan. Add the ravioli and cook for 4–5 minutes, or until the wonton skins are cooked and the filling is hot. Remove to a bowl, along with 1/4 cup of the cooking liquid. Cover with plastic wrap.
  5. Heat the tomato sauce over medium heat and stir in the nutmeg and butter. When hot, add the ravioli and reserved cooking liquid and heat through.
  6. To serve, top with the grated parmesan and chopped marjoram.
At Home with Ben
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again