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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Difficulty: Intermediate / Preparation Time: 30-60 Minutes / Number of Servings: 4 |
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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.
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 |
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