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Five-Spice Duck With Butternut Squash Ravioli And Broccoli Rabe

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Five-Spice Duck With Butternut Squash Ravioli And Broccoli Rabe

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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