Gluten Free Duck and Mushroom Ravioli with Wild Mushroom Sauce
Posted Dec 08 2009 7:30am
Christmas totally came early last week when I came home from a marathon day of girl - bonding which included brunch, shopping and a viewing of a teen saga that shall not be mentioned and has absolutely nothing to do with werewolves or vampires. Nothing at all. So, like I was saying before I got all Team Jacob or Team Edward on you was that I came home from an epic day and found C hard at work in the kitchen, dishes piled in the sink, and some spectacular smell wafting from the stove top. I thought he might be recreating the gnocchi based solely on the thin white layer of gluten free flour lining the cutting board and every other surface in our kitchen, but C had something else up his sleeve. Gluten free ravioli, stuffed with duck and chanterelle mushrooms and topped with a wild mushroom sauce. I grabbed my camera and reached for my pen and paper.
And here, dear reader, is where I must tell you that though C is the best husband in the world and spends Sundays creating insanely delicious meals, the man does not write down recipes. Or follow them, for that matter. I trust you'll believe me when I say that I tried to get him to divulge how exactly he made the ravioli so light (he loosely followed Gluten Free Girl's recipe), how he managed to blend duck and mushrooms together to make the filling so succulent (added red wine and a little garlic), and how on earth he developed a wildly flavorful mushroom sauce in under 30 minutes (a simple shoulder shrug), but he just doesn't think or cook that way. You'll just have to trust me when I tell you that this was one of the best meals I've eaten this year. Maybe with the ingredient list, you'll be able to give it a whirl. And C will be able to recreate this dish again. It's a hidden talent of his. And I'll be dancing around him, pen in hand, so that I can share this recipe with you. I certainly won't mind eating it again, either. It's research.
Christmas totally came early last week when I came home from a marathon day of girl - bonding which included brunch, shopping and a viewing of a teen saga that shall not be mentioned and has absolutely nothing to do with werewolves or vampires. Nothing at all. So, like I was saying before I got all Team Jacob or Team Edward on you was that I came home from an epic day and found C hard at work in the kitchen, dishes piled in the sink, and some spectacular smell wafting from the stove top. I thought he might be recreating the gnocchi based solely on the thin white layer of gluten free flour lining the cutting board and every other surface in our kitchen, but C had something else up his sleeve. Gluten free ravioli, stuffed with duck and chanterelle mushrooms and topped with a wild mushroom sauce. I grabbed my camera and reached for my pen and paper.
And here, dear reader, is where I must tell you that though C is the best husband in the world and spends Sundays creating insanely delicious meals, the man does not write down recipes. Or follow them, for that matter. I trust you'll believe me when I say that I tried to get him to divulge how exactly he made the ravioli so light (he loosely followed Gluten Free Girl's recipe), how he managed to blend duck and mushrooms together to make the filling so succulent (added red wine and a little garlic), and how on earth he developed a wildly flavorful mushroom sauce in under 30 minutes (a simple shoulder shrug), but he just doesn't think or cook that way. You'll just have to trust me when I tell you that this was one of the best meals I've eaten this year. Maybe with the ingredient list, you'll be able to give it a whirl. And C will be able to recreate this dish again. It's a hidden talent of his. And I'll be dancing around him, pen in hand, so that I can share this recipe with you. I certainly won't mind eating it again, either. It's research.