Gnocchi Duck Ragu by Cecconi's
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Gnocchi Duck Ragu
Duck ragu
1 kg duck legs*
250 grams Spanish onion, chopped
1 bay leaf
100 ml red wine
30 grams tomato paste
500 ml duck stock
¼ bunch sage, chopped
250 grams Roma tomatoes, diced
¼ bunch parsley, chopped
butter
gnocchi*
METHOD
Debone the duck legs and dice into bite-sized pieces. In a large pot, fry off all the duck pieces until golden brown and set aside.
In the same pot, sweat off the onion, add the bay leaf, then sauté for 2 minutes. Add the red wine and reduce the liquid by half.
Add the tomato paste, duck stock and sage and bring to the boil. Add the fried duck pieces. Add the tomato, return to the boil and simmer for 30 minutes, or until tender. Check the seasoning.
When serving, finish with a knob of butter and chopped parsley.
To cook the gnocchi
Bring a large pot of salted water to the boil. Prepare a large container of iced water.
Drop the gnocchi into the boiling water in small batches. When the gnocchi rise to the top they are cooked. Remove with a large slotted spoon and drop into the iced water.
When all the gnocchi are cooked, drain and toss with olive oil and set aside to use later. Keeps in the fridge for up to 4 days.
Serves 12
*You may substitute the duck for quail pieces if you prefer.
*Make one serve of gnocchi
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