"A fresh-pasta dish has featured on each of the monthly menus at Maude since its inception," says Stone. "This fat raviolo of duck mousse and rainbow chard, laced with pickled chard stem and a dusting of grated duck egg yolk is my favourite to date." Start this recipe six days ahead to make the salt-cured yolks and pickle.
Note Duck eggs are available from Asian grocers. Ask your butcher to mince the duck breasts for you; otherwise, finely chop them by hand.
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