Duc de Montrichard duck confit ravioli


Recipe: 1 serving

Category: meat

Degree of difficulty: easy




  • 50 g Duc de montrichard duck leg confit
  • 30 g cooked spaghetti squash
  • 1 tablespoon quality honey
  • 10 g onion jam
  • 1 tablespoon honey mustard dressing
  • 1 grey shallot
  • 1 teaspoon mustard
  • 1 teaspoon red wine vinegar
  • 4 teaspoons olive oil
  • Salt, long pepper
  • 2 wonton wrappers
  • Red beet sprouts for decoration




1) Finely chop duck confit skin and mix with onion jam, salt, and long pepper; moisten won-ton wrapper, stuff, fold into a triangle and close, and gently fry.


2) Mix spaghetti squash and quality honey and gently heat.


3) Blend grey shallot, mustard, red wine vinegar, and olive oil and pour over fried ravioli. 

4) Spread honey mustard dressing on a plate next to the ravioli.




By chef créateur Stéphane Lo Ré

Restaurant LoRé

17, Peel street, Sherbrooke J1H 4J9

819 822-4177



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