Duck Confit Filling

Directions

1. 1
   HEAT THE OIL in a medium skillet over medium heat.
2. 2
   Add shallots and thyme and season with salt and pepper.
3. 3
   Reduce heat to medium-low and cook, stirring occasionally, until shallots are golden brown and softened (reduce heat if browning too quickly), 15 minutes.
4. 4
   Deglaze the pan with sherry, stirring up browned bits from bottom of pan and cooking until completely evaporated.
5. 5
   Fold duck into shallot mixture, then remove from heat and let cool completely.
6. 6
   Mix in egg yolks to combine, then cover and refrigerate until ready to use, up to 4 hours.
7. 7
   Proceed with ravioli recipe on page 373.