Crinella Family Cookbook
Our Grandparents' Favorites
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Other Breads ETC
Odds & Ends
Brunch or Luncheon Dishes
Italian Sauce Recipes
Lower Fat Recipes
Slow Cooker Recipes
Table of Contents
Duck and Goose Gizzards and Hearts
Roast Wild Duck with
Greek Olive and Pepper Sauce
Roasted Speckled Goose
Snow Goose in Port Wine Sauce
Fried Canada Goose Breast
Dove Breasts on Polenta
Red Snapper with Fennel
Stuffed Striped Bass
Citrus Grilled Sea Bass
Sometimes you may have a wild duck with torn skin on the breast, which
makes it unsuitable for roasting. We like to skin the duck and use it to
make a rich game stock. When the stock is strained, reserve the duck
breast for duck ravioli.
rich tasting ravioli can be served with a variety of sauces. One of our
favorites is a simple porcini mushroom cream sauce:
2 cups of boiled duck breast, chopped
1 pound ground pork
4 cups chopped swiss chard, chopped
1 cup ricotta cheese
3 egg yolks
6 medium garlic cloves
1/2 cup fresh basil, chopped
1/4 cup fresh oregano, chopped
1/2 cup fresh parsley, chopped
1 teaspoon salt
Porcini Cream Sauce
8 medium garlic cloves, minced
4 cups porcini mushrooms, sliced
1 tablespoon olive oil
1 cup butter
1 cup marsala
1 cup heavy whipping cream
Salt and pepper to taste
For the filling
Saute pork with garlic for a few minutes and drain fat.
Place pork-garlic saute into mixing bowl, and add duck, chard, basil, oregano and
Run mixture through meat grinder, processing into a fine paste,
and return to mixing bow.
Mix in ricotta, egg yolks and salt.
mixture in ravioli dough as described in Ravioli recipe.
For the Sauce
Saute garlic and mushrooms in olive oil/butter mix.
After 5 minutes, add
marsala, cooking until about half the marsala has boiled off.
heat to simmer, mix in whipping cream, and stir for a minute or two.
a bit of salt and pepper to taste.
Pour mixture on ravioli and enjoy!
Recipe serves 6 for dinner, or 12 as pasta course before main course.
Enjoy with our
2006 Pinot Noir.