Mar­i­nated Duck Leg with Gnoc­chi

Ric­cardo Momesso be­lieves in slow hunt­ing, tak­ing the time to har­vest only what he needs and this is a recipe to match.

Field and Game - - BUSH TO BANQUET -

IN­GRE­DI­ENTS Mari­nade

• 2 litres of red wine

• 3 cloves of gar­lic

• 5 g nut­meg

• 1 stick of cin­na­mon

• 5 g ju­niper berry

• 10 ml red wine vine­gar

• 10 g salt Com­bine the mari­nade in­gre­di­ents and add 8–12 duck legs. Cover and leave in the re­frig­er­a­tor for 48 hours.

Duck Sauce

• 100 ml olive oil

• 150 g diced onion

• 30 g diced gar­lic

• 5 g crushed rose­mary

• 2 litres chicken stock

• 3 litres tomato pas­sata (un­cooked tomato puree with­out seeds or skins) Com­bine the oil, onion, gar­lic, and rose­mary in a pan and fry off un­til the onions are translu­cent. Add the duck legs and cook un­til the wa­ter has evap­o­rated. Pass the mari­nade through a sieve and add the mar­i­nated juice to the pan un­til it re­duces.

Add the chicken stock and tomato pas­sata and con­tinue to cook for 2–3 hours on a low heat.

Gnoc­chi

• 3.5 kg pota­toes (pro­duces 3 kg of mash) Boil the pota­toes then strain, peel and mash. Leave overnight In the re­frig­er­a­tor to dry out. • 450 g grated parme­san

• 750 g plain flour “00”

• 1 egg Add all in­gre­di­ents to the mash and knead un­til com­bined like dough. Roll out the gnoc­chi into a tube and cut it into small mini logs. Place the gnoc­chi into salted boil­ing wa­ter un­til they float to the sur­face. Strain and add the gnoc­chi to the duck sauce and cook un­til they have soaked up the sauce.

At this point, the duck meat will eas­ily strip from the bone so shred the meat and re­move the bones be­fore serv­ing.

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