Name: Five-Spice Duck with Butternut Squash Ravioli and Broccoli Rabe
Yield: 4 Servings
Ingredients: 2 cups plum wine*; 2 5-pound ducks, thawed if frozen; 1 1/2 tablespoons Chinese five-spice powder; 1 1/4 teaspoons salt; 1/2 teaspoon ground black pepper; 1/2 teaspoon (scant) ground ginger; 1 tablespoon olive oil; 9 ounces butternut squash or mushroom ravioli; 8 ounces smoked bacon, chopped; 1 large sweet onion (such as Vidalia or Maui), thinly sliced; 2 tablespoons (1/4 stick) butter; 1 large bunch broccoli rabe (rapini), thick stems trimmed, tops coarsely chopped

Skip to main content

Image may contain Food Meal Dish Pork and Roast

Noel Barnhurst

Recipe notes

Back to top