INGREDIENTS

INSTRUCTIONS

Garnish  Flat leafed parsley leaves  D'Artagnan - 800-327-8246 **Aux
Delices des Bois - 800-666-1232  Peel and quarter potatoes and in a
saucepan combine with enough cold  water to cover by 2-inches. Simmer
potatoes 15 to 20 minutes, or  until soft, and drain in a colander.
Return potatoes to pan and  steam, covered, over moderate heat, shaking
pan, 30 seconds to  evaporate any excess liquid. Force hot potatoes
through a ricer or  medium disk of a food mill into a bowl and beat in
sour cream and  salt and pepper to taste.  Remove skin from duck legs
and cut into 1/4-inch strips. In a small  heavy skillet cook skin in 1
tablespoon butter over moderately low  heat, stirring occasionally,
until crisp and transfer cracklings with  a slotted spoon to paper
towels to drain.  Remove meat from duck legs and chop fine. Add garlic
to fat remaining  in skillet and cook over moderately low heat,
stirring occasionally,  until softened. Add meat to skillet and cook
over moderate heat,  stirring occasionally, until heated through. Stir
in salt and pepper  to taste. Stir meat mixture into potato mixture and
cool. Filling may  be made 1 day ahead and chilled, covered.  Put 1
wrapper on a lightly floured surface and mound 1 tablespoon  filling in
center. Top filling with 1 parsley leaf. Lightly brush  edges of
wrapper with water and put a second wrapper over first,  pressing down
around filling to force out air and sealing edges well.  Trim excess
dough with a round cutter or sharp knife. Make more  ravioli with
remaining wrappers, filling, and parsley in same manner,  transferring
as formed to a dry kitchen towel and turning  occasionally to dry
slightly.  In a kettle of gently boiling salted water cook ravioli in 2
batches 2  minutes, or until they rise to surface and are tender. Do
not let  water boil vigorously once ravioli have been added. Transfer
ravioli  as cooked with a slotted spoon to a dry kitchen towel to drain
and  keep warm.  While ravioli are cooking, in the small heavy skillet
cook remaining 2  tablespoons butter over moderate heat, swirling
skillet occasionally,  until nut brown in color. Remove skillet from
heat and stir in  truffle oil and paste.  Arrange 4 or 5 ravioli on
each of 6 heated plates and spoon truffle  sauce on top. Garnish each
serving with cracklings and parsley leaves.  Yield: 6 first course
servings  NOTES : Recipe courtesy of Gourmet Magazine  Recipe by:
Cooking Live Show #CL9035  Posted to MC-Recipe Digest by "Angele and
Jon Freeman"  <jfreeman@comteck.com> on Feb 7, 1998

A Message from our Provider:

“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 4647
Calories From Fat: 997
Total Fat: 112.9g
Cholesterol: 839.1mg
Sodium: 6184.8mg
Potassium: 4792.6mg
Carbohydrates: 778.2g
Fiber: 42.5g
Sugar: 21.4g
Protein: 126.5g