Name: Slow-Roasted Pulled Duck Gnocchi
Prep time: 10 min
Cook time: 700 min
Total time: 715 min
Yield: 4
Cuisine: Italian
Ingredients: 1 piece Whole Duck with Skin (Bone-In); 13 gram Salt; 150 gram Red wine; 10 gram Caraway Seeds; 13 gram Black Pepper; 20 gram Parmesan; 400 gram Potato Gnocchi; 200 gram Cherry Tomatoes; 200 gram Mixed Salad Greens; 2 piece Yellow Onion

Step-by-step method

Let’s cook

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.

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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.

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Pull the meat, strain the drippings

Done! Peel off the skin, pull the meat apart, strain the liquid from the pan and save it for a rainy day — it'll come in handy for other recipes too…
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Fry the gnocchi

In a large frying pan, fry the gnocchi until crispy. Set them aside and add a bit of the duck fat rendered during the long roast to the pan.

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400 gram
Potato Gnocchi
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Sauté the onion

Add the onion, sliced into half-rings, to the fat. Fry it slowly over medium heat, keeping an eye on it so it doesn't burn.

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2 piece
Yellow Onion
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Reduce the red wine

Once the onion starts to take on color, pour in the red wine. Turn up the heat and let it reduce. Lower the heat and season the onion with salt and pepper. Simmer it a little longer, then add it from the pan to the large bowl with the fried gnocchi.

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150 gram
Red wine
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Sauté the cherry tomatoes

Use the same pan again, along with about a tablespoon of the duck drippings. Heat it up and add the cherry tomatoes, halved. Season with salt and pepper and fry for about five minutes. Done!

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200 gram
Cherry Tomatoes

3 gram
Salt

3 gram
Black Pepper
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Heat through and serve

Add the pulled duck meat to the pan with the cherry tomatoes, then return the gnocchi and onion to the pan. Stir and heat everything through. Remove from the heat and stir in the salad greens. Serve sprinkled with grated Parmesan and a glass of red wine.

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200 gram
Mixed Salad Greens

20 gram
Parmesan

Step-by-step method

At a glance

Roast overnight

For this step

Turn up the heat in the morning

Finish roasting

Pull the meat, strain the drippings

Fry the gnocchi

For this step

Sauté the onion

For this step

Reduce the red wine

For this step

Sauté the cherry tomatoes

For this step

Heat through and serve

For this step

Potato Gnocchi with Pulled Duck

Ingredients — what you'll need

What's in it?

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