At a glance
You're looking at an overnight labor-of-love project that transforms a whole duck into tender, juicy pulled meat for gnocchi. The real challenge here is patience—the duck roasts low and slow for hours, so plan to start in the evening and tend to it the next morning. Once the duck is done, you'll crisp up the gnocchi, caramelize onions in duck fat, and bring everything together with cherry tomatoes and red wine for a stunning, restaurant-worthy dish.
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Roast overnight
Season the duck with salt, pepper and cumin. Place it in a roasting dish (I use a cast-iron one), cover with a lid and put it in the oven. Set the oven to 100°C and simply leave the duck alone. Do this at seven in the evening, then go to bed.
For this step
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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 a bit of colour? Great. Turn the oven up to 120°C. If the duck is already starting to fall apart, give it a nudge so it sits as submerged as possible in its own fat.
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Finish roasting
Roast for a further three hours. Still not satisfied? Want an even better colour? You can take off the lid, raise the temperature to 150°C and roast for another half hour or so.
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