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Ingredients: 10 thinly sliced leaves sage 1/2 frozen peas 2 frozen gnocchi 1/2 Ounce(s) soy sauce 4 grainy mustard 2 dried thyme 2 Pound(s) Muscovy breasts duck -1 Tablespoon_m(s) butter 1 Ounce(s) to taste salt 1 to taste pepper Directions: Preparing the duck rubbing mixture: Place all ingredients into a re-sealable plastic bag, seal it and mix well, rubbing mixture all over the duck breasts. Put into refrigerator for 30 minutes. Preparing the duck: Remove duck breasts from plastic bag and with a sharp knife score the fat at 1-inch wide intervals. Turn the breasts on a 90-degree angle and score again to form a criss-cross pattern. This will help to prevent shrinkage during cooking. Place a skillet over medium-high heat and when very hot begin to sear the duck breasts, skin side down. Cook for 10 minutes and then turn and cook for an additional 3 to 5 minutes. Duck breasts should be medium-rare. Allow to rest for 15 minutes so the juices may be reabsorbed. Preparing the gnocchi: Put a large pot of water on to boil. Salt the boiling water and add the gnocchi. When it begins to float it is done, about 3 to 5 minutes. Drain in a colander. Heat a large saute pan and melt the butter. Add the cooked gnocchi and the peas and saute for about 3 minutes. Stir in the sage and season with salt and pepper. To serve, slice the duck breast thinly. Place a spoonful of gnocchi in a bowl and arrange slices of duck around it. Comments: t dry out.
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