Duck Confit and Mashed Potato Ravioli W White Truffle Sauce
| Yield: | 1 Servings |
| Categories: |
| 2 | Russet potatoes; about 1 pound | |
| 2 | tb | Sour cream |
| 14 | oz | Confit of duck leg; 2 whole legs* |
| 3 | tb | Unsalted butter |
| 1 | Garlic clove; minced | |
| 56 | Wonton wrappers; thawed if frozen | |
| 28 | Flat leafed parsley | |
| 2 | tb | White truffle oil** |
| 2 | tb | White truffle paste; optional ** |
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