Duck Leg Ravioli With Butternut Squash & Red Wine Jus

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Great British Chefs
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300 g strong flour, or '00' pasta flour

2 whole eggs

3 egg yolks

2 duck legs salted for 24 hours in fridge

3 sprigs of thyme

2 cloves garlic, bruised

600 ml of duck fat

10 g Chives finely chopped

1 Shallot, finely diced

1 Clove garlic, minced


½ Butternut squash

1 Clove garlic

2 Sprigs fresh thyme

25 g Butter

Olive oil


8 Shallots peeled and cut in half length ways

100 g Sugar

100 g White wine

100 g Honey

200 g White wine vinegar

100 g Red wine vinegar

200 g Port

400 g Red wine

650 g Real beef or brown chicken stock

1 Egg, beaten

1 Large pan of boiling salted water

Chives or micro-coriander

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