Aromatic Duck Breast

Pan Roast Duck Breasts with Grain Mustard and Gnocchi

Yield: 4

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason, this is also an account of what happens when I make this dish so you’ll understand each step. Of course when you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Duck is one of those meats that may seem intimidating at first, but once you get to know it, it is as easy as cooking any other type of poultry. Its flavour is much richer than chicken and it is usually served medium-rare so the meat doesn’t dry out.

Ingredients:

Duck

• 2 x Muscovy duck breasts
• 2 tbsp of dried thyme
• 4 tbsp of grainy mustard
• 1 tbsp of soya sauce

Gnocchi

• 2 cups of frozen gnocchi
• 1/2 cup of frozen peas
• 10 x sage leaves, thinly sliced
• 2 tbsp of butter
• salt and pepper

Directions:

Duck

1. 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.
2. 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.
3. 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.

Gnocchi

1. Put a large pot of water on to boil.
2. 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.
3. Heat a large sauté pan and melt the butter. Add the cooked gnocchi and the peas and sauté for about 3 minutes. Stir in the sage and season with salt and pepper.
4. To serve, slice the duck breasts thinly. Place a large spoonful of gnocchi in a bowl and arrange slices of duck around it.

Goat's Cheese Vinaigrette

Ease of Preparation: Easy
Just over a cup.

If you like the strong flavour of goat’s cheese this vinaigrette’s for you. Its distinctive pungency accents the sweetness of honey and the sharpness of the vinegar.

Goat’s Cheese Vinaigrette

A small log of goat’s cheese, 140 grams or five ounces
One-quarter cup of white wine vinegar
One-half cup of your best olive oil
An overflowing spoonful of honey
A pinch of salt
A sprinkle or two of salt and pepper

Mix everything together until a smooth vinaigrette forms. A blender, food processor or an old-fashioned whisk and bowl all work well but I prefer my immersion blender. It’s easier to clean up!



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