For the pasta dough

200 g all-purpose flour
140 g egg yolks
1 tbsp olive oil

For the duck filling

roasted duck meat
onion
garlic
clarified butter
beef broth
vegetable stock
salt and pepper
freshly chopped thyme

For stuffing the ducks the day before
marjoram
apple wedges
onion
garlic
bay leaf



For the red cabbage cream

red cabbage
lingonberries
applesauce
fresh orange juice
red wine
bay leaf
onion
salt and pepper

For the pasta dough, knead flour, egg yolk, and olive oil into a smooth dough. Allow the dough to rest for approximately 1 hour.

For the filling, stuff the ducks the day before with marjoram, apple wedges, onion, garlic, and bay leaf and roast at 180°C convection for approximately 1 1/2 hours. Allow the ducks to cool and remove the meat from the carcasses.

Sauté onion and garlic in clarified butter. Add the chopped duck meat and braise with half beef broth and half vegetable stock until no liquid remains. Then grind the mixture and season with salt, pepper, and freshly chopped thyme. It is recommended not to use additional spices to preserve the delicate duck flavor.

Roll out the pasta dough on a floured work surface to approximately 2 mm thickness and cut in half. Place small portions of the duck filling at even intervals on one half. Lay the second half of dough on top and press the dough together firmly around the filling. Cut out ravioli with a round cutter and seal the edges firmly.

Cook the ravioli in plenty of boiling salted water for approximately 3 to 5 minutes. As soon as they float to the surface, remove with a slotted spoon, drain well, and toss in a little butter.

For the red cabbage cream, halve the red cabbage, remove the core, and shred finely. Marinate with lingonberries, applesauce, fresh orange juice, red wine, bay leaf, salt, and pepper the day before. The next day, sauté onion, add the marinated red cabbage, and braise until soft with hardly any liquid remaining. Then blend finely and adjust seasoning.



Plating
Spread the red cabbage cream on plates and arrange the duck ravioli on top. Refine with a little brown butter or fresh herbs.