Well having never made gnocci before, this sounded like a suitable challenge…for Suzy that is. While I was at work, Suzy googled, cooked, mixed, shaped and prepared the gnocchi (potato dumplings). Well Done !
Simply done, Suzy boiled 500g of waxy potatoes, skin on until they were cooked. Cooled the potatoes , peeled them and then riced them onto a work surface. Adding one whole egg and about 125 g of plain flour and seasoning the mixture was gently combined to form the gnocchi dough. Later portion the dough into thin sauasges and then into little gnocchis (is that how you say it ??)
For the creamy sauce, we sauteed some portabellos with garlic, added some mushroom stock from the hydrated dried shitakes,and reduced to a thick stock. Cream and creme fraiche was added and simmered to a delicous bubbly thick mushroomy creamy sauce. Before serving, we added the lighter oyster mushrooms and shitakes and a good sprinkling of chopped parsley.
Now for the duck. A couple of good looking duck breasts from Rumps and we were all set. Well seasoned and placed into a cold pan, skin side down. Slowly the heat was brought up allowing much of the fat to render out. After about 4 minutes on a medium heat, we flipped the duck over and blasted it on high for a minute. Drain the fat from the pan and turn the duck back onto its skin and roast in a 200degC oven for about 8 minutes. Let it rest. Let it rest. Let it rest. Can’t stress this enough if you want succulent duck that is relaxed and not going to goozy all over your plate !
Okidoki, now to put it all together. Simmer the gnocchi in well seasoned swirling water. When it floats to the surface, remove and place into simmering creamy sauce. When all is done, plate up and place sliced duck breast on top.