Ingredients — what you'll need
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- 150 gram Red wine
- 200 gram Mixed Salad Greens
- 20 gram Parmesan
- 400 gram Potato Gnocchi
- 2 piece Yellow Onion
- 1 piece Whole Duck with Skin (Bone-In)
- 13 gram Black Pepper
- 200 gram Cherry Tomatoes
- 13 gram Salt
- 10 gram Caraway Seeds
Step-by-step method
At a glance
This elegant dish rewards patience with incredibly tender, juicy pulled duck meat that roasts overnight at a very low temperature before being beautifully layered with crispy gnocchi, caramelized onions, and cherry tomatoes. The longest part is the overnight roast (plan ahead!), but once the duck is done, assembling the final dish comes together quickly with simple pan-frying and tossing.
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Roast overnight
Season the duck with salt, pepper and caraway seeds. Place it in a roasting pan (I use a cast-iron one), cover with a lid and put it in the oven. Set the oven to 100 °C and leave the duck alone. Do this at seven in the evening and go to bed.
Ingredients
- 1 piece Whole Duck with Skin (Bone-In)
- 10 gram Salt
- 10 gram Black Pepper
- 10 gram Caraway Seeds
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Turn up the heat in the morning
Check on the duck in the morning, ideally around eight o'clock. How does it look? Does it smell good? Has it taken on some color? Great. Increase the temperature to 120 °C. If the duck is already starting to fall apart, push it down a bit so it's submerged as much as possible in the fat.
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Finish roasting
Roast for another three hours. Still not satisfied? Want an even deeper color? You can take off the lid, raise the temperature to 150 °C and roast for another half hour or so.