Usuba
Gnocchi with Braised Duck
Tender potato dumplings with parmesan combined with soft duck meat, braised in its own juice. The dish requires advance preparation, but the result is worth the time invested.
- Total
- 190 min
- Standard serving
- 300.3 g
Ingredients
Total 9
Instructions
- 1
Step 1
Prepare duck legs: rub with salt and pepper, leave in the refrigerator overnight.
Transfer the chicken legs to a sauté pan, add butter and chopped parsley. Stew in their own juice for 3 hours over low heat.
Shred the cooked meat into small pieces, separating it from the bones.
- 2
Step 2
Boil the potatoes in salted water until soft, then drain the water.
Add egg yolks and mash the potatoes until smooth puree.
Add semolina flour and 50 g of parmesan, knead the dough until smooth.
Put the dough in the refrigerator for an hour.
- 3
Step 3
Form small dumplings from the dough.
Drop the gnocchi into boiling salted water and cook until they float, then for another 1–2 minutes.
- 4
Step 4
Place the cooked gnocchi on a plate and arrange the pieces of braised duck on top.
Sprinkle with the remaining Parmesan and serve.
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