Potato Gnocchi with Pulled Duck
·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.
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.
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.
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…
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.
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.
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.
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!
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.