Black truffle Ravioles
Duck Breast & Sunchoke Cream

PREPARATION

Step 1 : Sunchoke Cream

• Wash, peel, and dice the sunchokes.
• Cook them in boiling salted water for 15-20 minutes.
• Drain and blend until smooth.
• Add cream, adjust seasoning, and keep warm.

Step 2 : Duck Breast

• Score the fat side of the duck breast in a crisscross pattern. Season with salt and pepper.
• In a skillet, sear the duck breast, fat side down, for 3 minutes over high heat, until the fat is golden and crispy.
• Drain excess fat from the skillet. Flip the duck breast and cook for 3 minutes (or longer, depending on your preferred doneness) over high heat on the other side.
• Cover the duck breast and set aside.
• Deglaze the skillet with water, balsamic vinegar, and the roast gravy base. Set aside.

Step 3 : Ravioles

• Heat a large pot of water.
• When the water begins to simmer, add the ravioles and cook for 2 minutes at a gentle simmer. Do not allow the water to boil. 
• Gently remove the ravioles with a slotted spoon.

Step 4 : Plating

• Slice the duck breast and arrange the pieces on the plates.
• Shape quenelles of sunchoke purée and place them alongside.
• Distribute the ravioles evenly.
• Drizzle with a bit of the deglazed sauce and serve immediately.