DUCK RAVIOLI WITH AIOLI & BURNT SAGE BUTTER

Paul, our butcher at Jack Sprat's, stocks some tasty Grimaud ducks. As the name suggest the breed comes from France. I'm guessing the breed came by plane. Anyway, they're good. I cooked one. There was too much meat for two of us, so this is where the rest of it ended up.

DUCK RAVIOLI WITH AIOLI & BURNT SAGE BUTTER