Magnifique ✨🤤 The rich dark meat from the duck, super crispy skin, with super biteable gnocchi and a lightly acidic white wine sauce…? Who could resist that?
Certainly not me!
⏰ 5 hours (up to overnight) 👥 4 people
1️⃣ DUCK CONFIT
Trim the excess fat from 4 duck legs, chuck it into a cold sauce pan over medium heat and tender all its fat.
Then into a larger saucepan add heavily salted duck legs skin side down, shallots, garlic, hard herbs of your choice,a splash of water, and I added orange peel. Put on a lid and into the oven for 4 hours at 250F. Flip the meat at the two hour point.
When it’s time and the meat is super tender place it onto a baking sheet and whack it under the broiler at 450F for about 10 minutes or until the skin is super crispy.
2️⃣ GNOCCHI
In a large pot of salted water, cook your gnocchi to package instructions. Meanwhile, into a saucepan over medium high heat add finely diced shallots. Sauté until glassy. Add minced garlic. Deglaze the pan with a generous amount of white wine (about 2 cups). Reduce over medium until only little liquid is left.
Then stir in about 4 tbsp of butter to emulsify the sauce, effectively creating something like a beurre blanc. Add the gnocchi and finely sliced chives.
3️⃣ PLATE
On a shallow plate serve one layer of gnocchi, a generous portion of fresh parmeggiano reggiano, and the crispy duck leg confit.
4️⃣ BON APPETIT