From: Chef/owner Paul Wyzen-Gregory, Gregory's Restaurant, Somers Point, NJ. Yield: 4 servings.
2 Maple Leaf Duck Leg Confit (deboned and shredded)
8 oz. Boursin cheese (soft garlic herb cheese)
2 whole eggs
½ cup chopped chives
12 spring roll wrappers or won ton wrappers
½ cup cold water
¼ cup chopped tarragon
½ cup white wine vinegar
½ cup white wine
½ lb. whole butter (room temperature)
⅛ tsp. ground black pepper
In a large bowl, combine shredded duck, Boursin cheese, 1 egg and chives. Mix together evenly. Whisk other egg with ½ cup water. Lay out 12 spring roll wraps (they dry fast; keep moist with a damp towel). Put 1 Tbsp. of duck mixture in center of each wrap. Brush edges of each wrap with egg and water mixture. Fold corner to make triangle and press together firmly. Finish all and place in refrigerator for 30 minutes.
Boil water and cook ravioli for about 3 minutes; drain.
For Tarragon Sauce: Cook and reduce white wine vinegar with half of the tarragon and white wine to half. Place reduction in blender with remaining tarragon and pepper; blend slightly. Add butter and emulsify. Toss ravioli with sauce and serve.
