Duck & baked apples with sweet potato gnocchi and Brussels sprouts

Name: Duck & baked apples with sweet potato gnocchi and Brussels sprouts
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 2
Ingredients: 1 (approx. 400 g) large sweet potato; 1 Egg (Gr. M); 200 g + some flour; 7-10 Tbsp salt, pepper, nutmeg; 300 g Brussels sprouts; 1 Onion; 2 stem(s) Sage; 2 TABLESPOONS Butter; 2 Onions; 8 small apples; 5 Stem(s) Thyme; 1 (approx. 1.8 kg) ready-to-cook duck; 7-10 Tbsp salt, pepper; 3 TABLESPOONS Apricot Jam; 2 TABLESPOONS White wine vinegar; 1 glass (400 ml) Duck fund; 40 g Amarettini biscuits; 40 g Walnut kernels; 1 Protein (Gr. M); 1/2 bunch small carrots; 1 TABLESPOON Cornstarch; 7-10 Tbsp wooden skewers; 7-10 Tbsp Kitchen yarn

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
210 mins

TOTAL TIME
210 mins

Ingredients

Servings: 2

1 (approx. 400 g) large sweet potato
1 Egg (Gr. M)
200 g + some flour
7-10 Tbsp salt, pepper, nutmeg
300 g Brussels sprouts
1 Onion
2 stem(s) Sage
2 TABLESPOONS Butter
2 Onions
8 small apples
5 Stem(s) Thyme
1 (approx. 1.8 kg) ready-to-cook duck
7-10 Tbsp salt, pepper
3 TABLESPOONS Apricot Jam
2 TABLESPOONS White wine vinegar
1 glass (400 ml) Duck fund
40 g Amarettini biscuits
40 g Walnut kernels
1 Protein (Gr. M)
1/2 bunch small carrots
1 TABLESPOON Cornstarch
7-10 Tbsp wooden skewers
7-10 Tbsp Kitchen yarn

Directions

1
Preheat the oven for the gnocchi (electric oven: 200 °C/circulating air: 175 °C/gas: see manufacturer). Pierce the sweet potato all around with a fork. Cook in the hot oven for about 45 minutes until soft.
2
For the duck in the meantime peel and chop the onions. Wash 2 apples, quarter, core and chop them. Wash the thyme and shake dry. Mix with onions and apples. Remove any offal, throat and duck flare (fat) from the duck.
3
Wash the duck thoroughly. Season inside and outside with salt and pepper. Add onion apples. Close the opening with a wooden skewer and wrap it with kitchen string. Tie the legs together. Put them in a roasting pan.
4
Take out the sweet potato, cut in half lengthwise. Turn down the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Push in the duck, cook for a total of approx. 2 1⁄2 hours. Mix jam with vinegar and stock and simmer for about 20 minutes until slightly syrupy.
5
Remove the sweet potato pulp from the skin with a tablespoon. Place in a bowl with the egg. Puree with a hand blender. Stir in 200 g flour, 1 tsp salt, pepper and 1 pinch of nutmeg. Cover the dough and chill for at least 2 hours.
6
For the cabbage, clean and wash the Brussels sprouts and cut them in half lengthwise. Cook in boiling salted water for about 6 minutes until al dente. Peel and finely dice the onion.
7
After approx. 1 hour duck cooking time, pour 300 ml water over the duck. Then brush with the boiled down jam syrup about every 15 minutes.
8
For the baked apples, crumble biscuits coarsely and chop nuts coarsely. Beat the egg white until stiff. Mix with biscuits and nuts. Wash the rest of the apples. Cut off the end of each stalk as a lid. Remove the core with an apple cutter.
9
Fill in the cookie and nut mixture. Put the lid on. Clean the carrots, shortening the green to about 1 cm. Peel and wash the carrots. Put the apples around the duck in the roaster about 25 minutes before the end of the cooking time.
10
Form sweet potato dough on plenty of flour into strands (à approx. 3 cm Ø). Cut into pieces of about 2 cm. Press each one slightly flat with a fork. Bring plenty of water to the boil in a pot. Let the gnocchi simmer for about 2 minutes in portions until they rise to the surface.
11
Lift it out, let it drip off. Wash the sage, dab dry and remove the leaves. Heat 1 tablespoon butter in a frying pan. Fry the gnocchi and sage for about 5 minutes, turning them over. Season with salt and keep warm.
12
Remove the duck, apples and carrots from the roaster about 10 minutes before the end of the roasting time. Pour frying stock through a sieve into a pot. Put the duck, apples and carrots back into the roaster. Finish cooking in the oven at the same temperature.
13
Let the frying stock cool down for about 10 minutes and degrease it. Boil up with the rest of the jam syrup. Stir starch with 3 tbsp. water until smooth. Stir into the boiling sauce. Simmer for about 2 minutes. Season to taste with salt and pepper.
14
Heat 1 tablespoon of butter in a frying pan. Fry the Brussels sprouts and onion for about 4 minutes. Season with salt and nutmeg. Serve with gnocchi with duck, apples and carrots.