We met Chef Keller at the Nunan Estate & Carriage House Restaurant. He and his wife Dana run the Carriage House Restaurant and the Inn. Tim could be a stand up comic as well as a chef. His food is exceptional and he is great fun to watch.
Chef Tim Keller’s Duck Confit & Pumpkin Ravioli With Toasted Pecans,Porcini Mushrooms Butter,Shaved Monchego Cheese and Tarragon
4 each Duck Legs (rinse & pat dry)
2 T Kosher Salt
1 T Chopped Parsley
1 T chopped thyme
5 cloves garlic
1/2 ground pepper
1 T Whole Star Anise
1/2 t ground fennel
pinch ground coriander
little garlic puree
Rub duck with salt, parsley and thyme. Refrigerate and air dry for 24 hours.
Lay duck in oven safe pan and cover with duck fat (or canola oil) and cook at 190 degrees for10-1/2 hours. Cool and refrigerate.
The next day, sear skin side down until crispy.
Season with fennel, coriander, garlic, star anise, cracked pepper and a pinch of salt.
Bake until garlic is cooked.
1 Small ripe pumpkin
1 T Chopped shallot
2 T Butter
1-1/2 T brown sugar
1 t ground fennel
1 t curry
Fresh Sheet Pasta
Cut pumpkin in half and scoop out seeds.
Season with above ingredients and roast until very soft.
Run cooked pumpkin through a fine sieve or tami.
Adjust seasoning as needed.
Cut circles of pasta sheets, fill with pumpkin and egg wash to close.
Cook in boiling salted water until ravioli float.
Season with beurre noisette (brown butter), Porcini mushrooms, toasted pecans,
tarragon and Monchego Cheese.
Nunan Estate, 541-899-1890, 635 N. Oregon St, Jacksonville Or, 97530 .
We hope you enjoy.
The Tandem Tasters
Maralyn Hill and Brenda Hill
International Food, Wine & Travel Writers Association