This is a great dish to sit down to after coming in from the cold of North Carolina in November. It consisted of ravioli with a filling of duck confit ragout, a puree of roasted apple and sweet potatoes finished with cream and was garnished with tart apples, creme fraiche and a bourbon and apple cider gastrique. The filling for the raviolis were prepared … Continue reading Duck Confit Ravioli with Roasted Apple-Sweet Potato Puree, BourbonGastrique, Tart Apple