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.
• 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.
• 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.
• 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.