Duck with Plums and Potato Gnocchi
Serves 2
Ingredients
2 duck breasts
Salt & pepper
2 pinches ground cumin
250g plums, halved
1 tbsp butter
100ml red wine
2 tbsp blackcurrant preserve
1/2 tbsp sugar (a little more if plums are very tart)
500g cooked potatoes, grated
150g plain flour
1 whole egg & 1 yolk
10g softened butter
1. Preheat oven to 150C
2. Place plum halves into a baking tray with the butter
3. Sprinkle with sugar and a pinch of salt and black
pepper, bake until caramelised
4. Add flour, eggs, butter and salt to the grated potatoes
and knead until you get a smooth dough
5. Roll into little finger shapes and set aside
6. Increase oven temperature to 200C, bring a pan of
salted water to boil
8. Score the duck skin into ‘diamonds’, season with salt,
pepper and cumin
9. Place skin down in a very hot pan, fry until skin is deep golden
brown and crisp, then flip over
10. Remove the plums from the oven and put the duck in
for 8 minutes
11. Afterwards, remove the meat to rest
(around 4 minutes)
12. Continue to heat the oil and juices from the duck,
pour in the wine and reduce on high heat
13. Put the plums (reserving 6 for garnish) and
blackcurrant into the pan, heat through and then blend
14. Place the gnocchi in boiling water
15. They are done when they float to the surface
(approximately 2 minutes)
- Arrange on a warmed plate
Wine recommendation:Cabernet Sauvignon, Mitolo Jester
(2008), Australia. This wine is made in the Amarone tradition,
drying 20% of the grapes to concentrate flavour and increase
complexity and softness. On the palate you get peppery spice,
blackberries, currants, cloves and a hint of chocolate. The wine is
rich, but fresh and vibrant.
No comments:
Post a Comment