From: Chef Christopher Dutka, Marina Café, Destin, FL. Yield: 6 servings. Ravioli sheets: 4 to 5 large baking potatoes, peeled, sliced 1/16” thick 5 oz. butter, melted as needed, salt and pepper Stuffing: 3 oz. olive oil 2 shallots, minced 8 oz. chanterelle mushrooms, chopped 2 duckling legs, confit, meat pulled, chopped 1 oz. Italian amaretti cookies, ground 2 Tbsp. flat leaf parsley, minced 1 tsp. thyme, minced 6 Tbsp. mascarpone cheese 1 egg yolk ¼ ...
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