Name: Five-Spice Duck with Butternut Squash Ravioli and Broccoli Rabe
Yield: Makes 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

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Five-Spice Duck with Butternut Squash Ravioli and Broccoli RabeNoel Barnhurst

Plum wine is transformed into a sweet but tangy glaze for the duck. At the restaurant, house-made gnocchi is used in this delicious dish. Purchased butternut squash or mushroom ravioli is our easy alternative, and you can save another step by asking the butcher to cut up the ducks for you.

Recipe notes

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