Puff Pastry Open Faced “Duck Confit Ravioli” with Manchamanteles Sauce


This recipe has several different parts.  I worked on the presentation of this dish and created the puff pastry base and window pane for the duck confit while Sherrie worked on the Manchamantels fruit mole sauce for the duck confit.

This was truly a France Meets the America’s fusion dish.  The duck confit is a dish that comes from France. The Manchamanteles  Mole Sauce whose nickname is “tablecloth stainer” is from Mexico. The two dishes combined was a real hit at our recent October 4-Course Dinner.

The duck confit has a lot of flavor on its own. It became absolutely transformed into something unique and different from what you would expect. The Manchamanteles Sauce which is fruity, spicy and a nutty style mole and a big punch of flavor. The Mole Verde Sauce with the Hatch Green Chilies had some acidity and light bright flavors.

There are 7-8 traditional mole’s in Mexico and the Manchamantelles is one of them.

Some moles use chocolate as one of the key ingredients.  One of my favorite mexican restaurants in Denver uses 27 different ingredients in their mole that has chocolate in the sauce. It is the best I have ever tasted.

This mole is has 17 ingredients and is relatively quick to prepare.  Some mole’s take all day long to cook!

As you may know, duck confit is stored in duck fat as a preservation method and can be kept in a cool root cellar or the refrigerator for several weeks. Since the meat is submerged in fat it preserves the meat and keeps it from spoiling.

Both the duck confit and the sauce have similar flavors in that they both use baking spices like cinnamon, cloves, and savory spices like juniper berries and bay leaves.  Duck meat is sweet and it complimented the fruits that were in the sauce and gave the whole dish a rich complex flavor.

As chef’s it is so fun to mash two cuisines together to create something unexpected!

Puff Pastry Open Faced Duck Confit Ravioli with Manchamanteles Sauce

  • Servings: Servings 8
  • Difficulty: Difficulty: Advanced
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Puff Pastry Open Faced Ravioli Instructions

For this recipe I used the DuFour Puff Pastry brand you can buy it at Whole Foods Market, or you can use any other good quality commercially produced puff pastry brand.

Heat the oven at 400 degrees.  Thaw the puff pastry over night in the refrigerator.  Since you only have one sheet in this box you most likely will need two boxes.   Work with one sheet at a time you don ‘t want it siting on the counter and getting warm.  It will be too difficult to handle.

Lay the puff pastry out on a lightly floured counter.

To get as many squares as possible from the sheet of puff pastry use a 2 inch diameter square biscuit/cookie cutter to cut the squares.  I cut one square as close to the edge of the pastry as possible and continue laying the cookie cutter edge right on the edge of the last cut square so there is not any puff pastry between the cuts.

To make the window panes (the top puff pastry layer in the photo above) use a 1 inch square biscuit/cookie cutter to form the window effect.  Remove this little square from the bigger square and set aside.  You can bake these and use them for another purpose like little dessert snacks for your kids! Or one-bite little snacks for yourself.

Set all the pastry squares on a lined baking sheet. You can use parchment or a silicone baking liner for this.

Bake for 8 minutes and check for doneness. The pastry will be puffy, crispy on the edge and golden underneath.

Add a few additional minutes if needed.  If you take it out too soon it will deflate.  You can store the cooked pastry squares and window panes without the filling till the next day in an air tight container.

photo 3

Duck Confit Filling Instructions

2 Duck Confit leg quarters, with the meat removed from the bones and shredded

1 c Chanterelle mushrooms, 1/2 c diced and 1/2 c for the garnish

1/4 c duck fat

We published the Duck Confit recipe in a previous post and you can find the recipe under our “poultry” section.  For this recipe I used 2 Duck Confit Leg Quarters that I pulled the meat from and  sautéed with duck fat and 1/2 c diced Chanterelle mushrooms .  Two duck confit leg quarters are plenty as far as the amount used for one sheet of puff pastry.  For the mushrooms use 1/2 c for sauteing and 1/2 c sliced for the garnish.

To prepare the Chanterelle mushroom garnish cut the whole mushrooms into thin slices lengthwise and sauté in a little duck fat. Drain on paper towels.


Manchamantelles Sauce Ingredients

3/4 c water

1 T butter, melted

6 T brown sugar

1/4 c raisins

2 plums, quartered, seeds removed, medium diced

1 apple, quartered, seeds removed, medium diced

2 tsp maple sugar or maple syrup

3 T tomato paste

1 T sherry wine vinegar

1 T allspice

1 T cinnamon

1/2 c slivered almonds

1 onion, diced fine

5 plum tomatoes, quartered, seeded, diced fine

4 garlic cloves, minced

4 dried ancho chilies, dehydrated in hot water, patted dry, seeds removed, dice fine

salt to taste

Melt the butter in a large skillet and add the onions. Sweat the onions until transparent but not browned.  Add the water and all remaining ingredients and cook on medium heat for 30 minutes.

Place all ingredients in a blender and process until a smooth sauce has formed.


Lay  a couple of tablespoons of the Manchamantelles sauce on the plate, then one of the whole squares of puff pastry, place on heaping tablespoon of the duck confit mixture on top of this square, and a dollop of the sauce.  The window pane square goes on top of this layer of duck confit. Then add a little more duck confit mixture to the window pane square and top with a little more Manchamantelles sauce.

Garnish with one of the cooked Chanterelle mushroom slices.

Enjoy this delicious and rich recipe where France meets the Americas!

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