Duck Breast With Red Wine Sauce And Butternut Squash Gnocchi Food

SHEET-PAN GNOCCHI WITH BUTTERNUT SQUASH AND ARUGULA

Steps:

• Preheat the oven to 450 ̊ F. Line a baking sheet with heavy-duty foil. Toss the gnocchi, squash, tomatoes, red onion, pancetta, garlic, sage, rosemary, olive oil, 1 teaspoon salt and a few grinds of pepper in a large bowl. Spread out on the baking sheet. Bake until the gnocchi, squash and red onion are tender and lightly browned around the edges and the tomatoes are blistered in spots, 25 to 30 minutes.
• Scatter the arugula over the gnocchi mixture and gently toss. Drizzle lightly with olive oil and sprinkle with the cheese.

BUTTERNUT SQUASH GNOCCHI WITH WHISKEY CREAM SAUCE

Steps:

• Preheat the oven to 450 degrees F. Cut the squach in half. Remove the seeds and lay on a oiled, rimmed baking sheets. Roast the squash until soft-30-40 minutes.
• Scoop the flesh of the squash out and place it in the food processor. Puree until completely smooth.
• Mix the pureed squash with parmesan cheese, nutmeg, salt, pepper and eggs. Then add the flour into the mixture and work together by hand. It will be very sticky.
• Once smooth, flour a work surface and a large piece of parchment paper. Flour your hands and grab a handful of dough. Roll into a long strip, about ½ inch wide. Cut the strip into ½ pieces.
• ~This is the tricky part~ Place each piece in the palm of your hand (or on the cutting board) and gently roll with a fork to create ridges. Place each piece on the floured parchment paper and repeat with the rest of the dough.
• Bring a large pot of water to boil. Boil half the gnocchi, then remove and repeat. With each batch, boil until all the gnocchi floats-about 5 minutes.
• Meanwhile, heat another large skillet over medium heat. Add the butter and flour, whisk until smooth.
• Then add the shallots and garlic. Saute for 3 minutes.
• Add the bourbon and chicken stock.
• Whisk and raise heat. Bring the sauce to a boil. Allow the sauce to reduce down to a thin gravy-like consistency. Then lower the heat to medium-low and add the cream. Salt and pepper to taste-usually about 1 teaspoons of salt.
• Once the gnocchi are finished cooking, remove them with a skimmer and place them directly into the cream sauce. Stir to coat.
• Serve the gnocchi warm and garnish with fresh thyme leaves!
• *If the cream sauce thickens too much, add a little water from the gnocchi pot to thin it out!

FIVE-SPICE DUCK WITH BUTTERNUT SQUASH RAVIOLI AND BROCCOLI RABE

Steps:

• For duck:
• Boil plum wine in heavy medium saucepan until syrupy and reduced to generous 1/3 cup, about 16 minutes. (Can be made 1 day ahead. Let stand at room temperature. Rewarm over low heat before using.)
• Using heavy large knife, cut each duck lengthwise in half. Cut away backbone. Cut off leg-thigh pieces, then cut off breast pieces; trim excess fat. Remove bones from breast pieces. Transfer leg-thigh pieces and breast pieces to platter (reserve remaining duck trimmings for another use).
• Preheat oven to 375°F. Mix Chinese five-spice powder, salt, ground black pepper, and ground ginger in small bowl. Rub spice mixture all over duck pieces. Heat olive oil in heavy large ovenproof skillet over medium-high heat. Add leg-thigh pieces and cook until deep brown, about 4 minutes per side. Cover skillet and roast duck in oven until cooked through, about 45 minutes. Transfer duck to plate; cover with foil to keep warm.
• Heat same skillet over medium-high heat. Add duck breasts to skillet; cook to desired doneness, about 10 minutes per side for medium.
• Meanwhile, prepare ravioli:
• Cook ravioli in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Cook bacon in heavy large skillet over medium heat until crisp, about 8 minutes. Transfer bacon to paper towels. Discard all but 2 tablespoons drippings in skillet. Add onion to skillet; sauté until tender and golden, about 12 minutes. Add butter, then broccoli rabe and sauté just until broccoli rabe begins to wilt. Add ravioli; stir until heated through. Stir in bacon. Season with salt and pepper. Divide ravioli mixture among 4 plates. Arrange duck leg-thigh pieces atop ravioli. Thinly slice duck breasts and fan out alongside. Drizzle with reduced plum wine syrup and serve.
• *Plum wine is available at Asian markets, liquor stores, and in the liquor section of some supermarkets.
• **Chinese five-spice powder is a spice blend that usually contains ground anise, cinnamon, star anise, cloves, and ginger; available in the spice section of most supermarkets.

SQUASH GNOCCHI

Steps:

• Heat oven to 220C/fan 200C/gas 7. Tip the squash into a roasting tray. Toss with the garlic, thyme and olive oil, then season. Cover the dish with foil and roast for 40 mins until soft. Leave to cool slightly.
• When the squash is cool enough to handle, remove the flesh and use a spatula to force it through a fine sieve. Tip into a clean pan, then gently cook for 30-40 mins until reduced to a dense mass that comes away from the sides of the pan. Leave to cool.
• You will have around 175g once cooked down. Tip purée into a bowl, then season with the nutmeg, salt and pepper. Mix in the egg, flour and 65g of the parmesan. You should have a soft pliable dough so, if it's too wet, add more flour until it's the right consistency.
• Take a third of the dough and, on a floured surface, roll into a long strip about the thickness of your thumb. Cut the strip into little pillows about 3cm long, then press each one gently with the back of a fork. repeat with the remaining dough.
• Bring a large pan of water to the boil, then drop in the gnocchi in batches. Cook until they float, then give them a minute more before scooping out and putting them in a bowl of iced water. When they're all cooked, drain well.
• To serve, heat a grill to high. Melt the butter in a large pan until sizzling, then throw in the chilli and sage - sizzle for a minute before throwing in the gnocchi and tossing through. tip into a heatproof dish, scatter with parmesan, flash under the grill until browned, then serve immediately.

DIVINE BONELESS DUCK BREAST WITH PORT WINE SAUCE

Steps:

• marinade:.
• In a bowl whisk together the wine, the vinegar, soy sauce, lemon juice, garlic, gingerroot, oil and salt and pepper to taste.
• Put the duck breasts in a large resealable plastic bag, pour the marinade over them, and seal the bag.
• Put the plastic bag in a large bowl and let the duck marinate, chilled, overnight.
• Remove the duck from the marinade and pat it dry between layers of paper towels.
• Preheat oven to 450.
• Score the skin of each duck breast in a crosshatch pattern with a sharp knife and sprinkle both sides of the duck with salt and pepper to taste.
• Heat 2 heavy skillets over moderately high heat until they are hot and in each skillet cook 1 of the duck breasts, skin side down, for 10 minutes.
• Turn the duck and cook it for 2 minutes more.
• Transfer the skillets to the middle of the preheated 450°F oven (wrap the skillet handles with a double thickness of foil if the handles are not ovenproof), and roast the duck for 5 to 7 minutes, or until a meat thermometer registers 145°F to 150°F for medium meat.
• While the duck is roasting, in a small heavy saucepan combine the sugar and the water, bring the mixture to a boil, stirring until the sugar is dissolved, and boil it, swirling the pan, until the mixture is a golden caramel. Add the vinegars carefully, swirling the pan until the caramel is dissolved, and reserve the mixture.
• Transfer the duck to a cutting board and let it stand, covered loosely with foil, for 5 minutes.
• Pour off all but 2 tablespoons of the fat from 1 of the skillets and in the fat remaining in the skillet cook the shallot and the garlic over moderately low heat, stirring, until the shallot is softened.
• Add the dry red wine and boil the mixture until it is reduced by half.
• Add the broth, boil the mixture until it is reduced by one third, and pour the mixture through a fine sieve set over the reserved vinegar mixture, pressing hard on the solids.
• Whisk in the cream and the Port, simmer the mixture for 1 minute, and add the beurre manié, a little at a time, whisking until the sauce is smooth.
• Simmer the sauce, whisking occasionally, for 2 minutes, whisk into the sauce any juices that have accumulated on the cutting board, and season the sauce with salt and pepper.
• Cut the duck diagonally across the grain into thin slices, divide the duck slices among 8 plates, and spoon the sauce over the duck.
• **A beurre manié is made by kneading together 3 tablespoons softened unsalted butter and 2 tablespoons all-purpose flour.

DUCK BREAST WITH RED WINE SAUCE AND BUTTERNUT SQUASH GNOCCHI

Steps:

• For the red wine sauce:.
• Heat the oil in a saucepan over medium-high heat. Cook the mustard seeds and shallots until the shallots are translucent. Add the beets and cook for 1 minute. Add the wine, orange juice, vinegar and honey, and bring to a boil. Lower the heat and simmer gently until reduced to about 1 cup (250 ml), about 30 minutes.
• Meanwhile, in another saucepan, bring the veal stock to a boil, then let it reduce to about 1 cup (250 ml) over low heat, about 30 minutes.
• Strain the wine mixture through a fine sieve set over the pan of reduced veal stock, pressing down on the vegetables to extract maximum flavor; discard the solids. Stir the sauce, then continue to cook over low heat until slightly thick, about 15 minutes. Add the butter, whisking constantly. Season with salt and pepper. Keep warm.
• Preheat the oven to 400 degrees F (200 degrees C).
• For the duck breasts:.
• Score the duck on the skin side. Remove the excess fat around the breast, and remove the tip, if desired. Sprinkle with salt and pepper. Place the duck breast, skin-side down, in a room-temperature skillet with no oil. Set the skillet over medium-high heat and cook for 5 minutes. Transfer the skillet to the oven and cook until medium-rare, 8 to 10 minutes. Let the duck breasts rest on a cutting board for about 5 minutes.
• Slice the duck. Divide the Butternut Squash Gnocchi among plates. Top with the Roasted Fennel and duck. Add a spoonful of sauce and serve.
• Butternut Squash Gnocchi:.
• Preheat the oven to 350 degrees F (180 degrees C). Line baking sheets with parchment paper and flour them to prevent the gnocchi from sticking.
• Drizzle 2 tablespoons olive oil over each squash half and season with salt and pepper. Place on a baking sheet, cut-sides down, and bake for 1 hour. Let cool.
• Scoop the flesh of the squash into the bowl of a food processor. Add the eggs, flour, 1 teaspoon salt and some pepper. Process just until the dough is soft (depending on the size of the squash, you might need more flour). Do not over mix.
• Transfer the dough to a floured surface. Roll portions of dough into long ropes that are 2 centimeters (about 3/4-inch) in diameter. Cut ropes crosswise into pieces that are 2 centimeters (about 3/4-inch) long. Transfer the prepared baking sheet.
• Bring a large pot of salted water to a boil. Cook the gnocchi until they float to the surface, about 2 minutes. Transfer the gnocchi with a slotted spoon or wire skimmer to a bowl of icy cold water to stop the cooking process. Drain.
• Heat 2 tablespoons olive oil in a skillet over medium-high heat. Saute the gnocchi until golden. Add the veal stock and butter, and season with salt and pepper. Continue to cook until the gnocchi are golden brown, about 5 minutes. Stir in the chives and cheese.
• Roasted Fennel:.
• Preheat the oven to 400 degrees F (200 degrees C). Heat the oil in a skillet over medium-high heat. Add the fennel and season with salt and pepper. Cook, turning to sear all sides, until caramelized, about 5 minutes. Transfer the skillet to the oven and roast for 30 minutes.