Gourmet Potato Dumplings with Sliced Duck
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 1 d 1 hr 50 min.
Ready in
Ingredients
for
4
- For the cured meat
- 1 onion (pierced with 1 bay leaf and 4 cloves)
- ½ cup nitrate curing salt
- 2 sprigs thyme
- 1 sprig rosemary
- 3 peppercorns
- 2 duck legs (approx. 225 g each)
- For the gnocchi
- 4 cups floury potatoes
- 1 cup Ricotta cheese
- 1 egg
- 1 cup flour
- Nutmeg
- 3 Tbsps butter
- 1 Tbsp fresh Sage (chopped)
- For the mushrooms
- 4 cups mixed Wild mushroom (boletes, porcini mushrooms, chanterelle mushrooms)
- 2 Tbsps vegetable oil
- 1 garlic clove (crushed)
- For the Parmesan foam
- ⅞ cup cream (at least 30% fat)
- ⅞ cup dry white wine
- 1 ½ cups Parmesan (grated)
- To garnish
- ½ bunch Arugula
Preparation steps
1.
Mix together all the ingredients for the brine and add the meat along with one litre of cold water. Cover and leave to marinate for one day.
2.
Cook the potatoes in boiling salted water for 25 to 30 min. Drain and mash.
3.
Remove the meat from the brine, drain well and place in a pot with 1 l water along with the onion. Bring to the boil and cook for around 25 to 30 min.
4.
Mixed together the mashed potatoes, ricotta, egg and the flour and knead into a dough. Season with salt, ground black pepper and nutmeg and roll out into a long strand around 2 cm thick.
5.
Cut into pieces approximately 1.5 cm wide and cook in boiling salt water for around 8 to 10 min. When the gnocchi rise to the surface of the water remove from the pot with a draining spoon and fry in melted butter along with the sage.
6.
Fry the mushrooms in a separate pan in hot oil, add the garlic and season with salt and ground black pepper.
7.
Remove the duck from the pot and cut into thin slices.
8.
To make the Parmesan foam heat the cream and the wine in a pot, stir in the cheese, season with salt and ground black pepper and purée with a hand blender.
9.
Mix together the gnocchi, mushrooms and the meat and arrange on preheated plates topped with the Parmesan foam. Serve garnished with rocket.
