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Cooking
Potato Gnocchi with Pulled Duck
· 4 servings
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.
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.
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.
Pull the meat and strain the juices
Done! Peel off the skin, pull the meat apart, strain the liquid from the roasting dish and set it aside for later — it'll come in handy for lots of other recipes…
Fry the gnocchi
In a large frying pan, fry the gnocchi until nicely crisp. Set them aside from the pan, then add a bit of the duck fat rendered during the long roast.
Sauté the onion
Add the onion, sliced into half-moons, to the fat in the pan. Cook it for a good while over medium heat, keeping an eye on it so it doesn't burn.
Reduce the red wine
Once the onion starts to take on colour, pour in the red wine. Turn up the heat and let it reduce. Lower the heat again and season the onion with salt and pepper. Simmer for a little longer, then transfer it from the pan into the large bowl with the fried gnocchi.
Sauté the tomatoes
Use the same pan again, along with another spoonful of the duck drippings. Heat it up and add the cherry tomatoes, halved. Season with salt and pepper and cook for about five minutes. Done!
Warm through and serve
Add the pulled duck meat to the pan with the cherry tomatoes, then return the gnocchi and onion to the pan as well. Stir and warm everything through. Remove from the heat and fold in the salad greens. Serve sprinkled with grated Parmesan and a glass of red wine.