Potato Gnocchi with Duck Breast and Chanterelles
Main Dishes • Author's
Description
Recipe by John Smith, chef at a popular American restaurant.
Ingredients
- Potato 0 lbs
- Semolina 0 oz
- Wheat Flour 15 oz
- Chicken Egg 1 piece
- Duck Breast 1 piece
- Demi-Glace Sauce 0 oz
- Salted honey mushrooms 0 oz
- Butter 0 oz
- Green Butter 0 oz
- Dill 0 oz
- Parsley 0 oz
- Cilantro 0 oz
- Cress salad 0 oz
- Parmesan Cheese 0 oz
- Salt to taste
Step-by-Step Guide
Step 1
Prepare the gnocchi. Peel the potatoes, boil them until tender, and let them cool to a temperature that allows you to handle them.
Step 2
Grate the potatoes using a coarse grater, add 2 grams of salt, all the flour, and the egg. Knead the dough until smooth and form it into a ball. Then, taking pieces of the dough, roll them into sausages about 2 cm thick and cut them across into 3 cm pieces.
Step 3
Line a tray with parchment paper, dust it with flour, and place the gnocchi on it so that they do not touch each other. Place in the freezer for one hour.
Step 4
Rub the duck breast with salt and pepper. Place it skin-side down in a hot skillet. Once a golden crust forms, flip the breast, lightly browning the other side, and transfer it to a preheated oven at 390°F for 7–8 minutes.
Step 5
Remove the breast from the oven, let it rest for 5 minutes, and slice it crosswise into pieces about 5–7 mm thick.
Step 6
Cook the gnocchi in a large pot of boiling salted water for 3 minutes.
Step 7
Sauté the chanterelle mushrooms in butter until cooked through, then add demi-glace and bring to a boil. Add a piece of butter to finish the sauce.
Step 8
Use a slotted spoon to remove the gnocchi from the water and transfer them to the skillet with the mushroom sauce. Allow to heat for 2 minutes, stirring.
Step 9
Plate the gnocchi with mushroom sauce and sprinkle with grated Parmesan. Arrange pieces of duck alongside, garnish with herbs, and drizzle with dill oil.
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