Instructions: For The Filling:
Rinse the duck; season with salt and pepper.

Saute the onions and garlic in I tablespoon of the butter in a small skillet until tender.

Place the duck, onions, garlic and remainder of the 1 cup butter in a roasting pan. Cover with foil.

Bake at 250 degrees for 12 to 18 hours or until the meat falls off the bones. Remove the duck to a platter, reserving the pan drippings. Shred the meat finely, discarding the bones and skin.

For The Ravioli:
Combine the flour, eggs, salt and water in a large bowl.

Knead until the dough is smooth and elastic.

Let stand, covered, for 1 hour.

Roll into thin sheets; cut into 2-inch circles. Cover and set aside.

For The Sauce:
Strain the reserved pan drippings into a saucepan; set aside. Place the roasting pan on the burner. Add the apple cider.

Cook until deglazed, stirring to scrape the bottom of the pan.

Strain into the saucepan with the pan drippings. Cook until reduced to a syrupy consistency, stirring frequently.

Add the whipping cream. Cook until reduced to the desired consistency, stirring frequently. Whip in the butter.

To Assemble:
Brush the ravioli with water.

Place 1 tablespoon of the duck filling on each circle; top with another circle, pressing the edge to seal.

Cook in simmering water to cover in a large saucepan for 4 to 5 minutes; drain.

Spoon into a serving bowl.

Cover the ravioli with the cream sauce and serve immediately.

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