Duck breast roulades with mini gnocchi

Name: Duck breast roulades with mini gnocchi
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 Duck breasts (à approx. 400 g); 1 small apple; 4 Stem(s) Thyme; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS medium hot mustard; 1 TABLESPOON clarified butter; 1 glass (400 ml) Duck fund; 1/8 l Cider; 500 g Brussels sprouts; 1 package (500 g) Junior gnocchi with parmesan; 2 TABLESPOONS Butter; 2-3 TABLESPOONS sauce thickener; 7-10 Tbsp wooden skewers

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

2 Duck breasts (à approx. 400 g)
1 small apple
4 Stem(s) Thyme
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS medium hot mustard
1 TABLESPOON clarified butter
1 glass (400 ml) Duck fund
1/8 l Cider
500 g Brussels sprouts
1 package (500 g) Junior gnocchi with parmesan
2 TABLESPOONS Butter
2-3 TABLESPOONS sauce thickener
7-10 Tbsp wooden skewers

Directions

1
Wash the duck breast, pat dry and carefully remove the skin and chill. Cut duck breasts in half lengthwise. Wash the apple, dab dry and cut in half. Cut off 2 thin pieces of skin. Quarter the halves and cut out the core. Cut apple quarters into long pieces. Wash the thyme, dab dry and remove the leaves.
2
Season duck breasts with salt and pepper. Spread mustard on them. Spread the apple on the meat, sprinkle with thyme and roll up. Pin with wooden skewers. Heat clarified butter. Brown the roulades in it. Deglaze with duck stock and cider, bring to the boil, cover and cook over medium heat for about 45 minutes. Add apple slices for the last 3 minutes. Clean and wash the Brussels sprouts and cook in boiling salted water for about 15 minutes. Put the gnocchi in boiling salted water and stir carefully to separate them. Let them simmer at low heat until the gnocchi float on top. Pour onto a sieve and drain. Melt the butter. Swivel the gnocchi in it and keep warm.
3
Clean and wash the Brussels sprouts and cook in boiling salted water for about 15 minutes. Put the gnocchi in boiling salted water and stir carefully to separate them. Let them simmer at low heat until the gnocchi float on top. Pour onto a sieve and drain. Melt the butter. Swivel the gnocchi in it and keep warm. Cut the duck skin into fine strips and fry in a pan. Remove the roulades and apple slices. Thicken sauce with sauce thickener and bring to the boil again. Drain the Brussels sprouts. Arrange roulades, Brussels sprouts and gnocchi. Garnish roulades with apple slices. Sprinkle duck skin over the roulades. Add sauce
4
Remove the roulades and apple slices. Thicken sauce with sauce thickener and bring to the boil again. Drain the Brussels sprouts. Arrange roulades, Brussels sprouts and gnocchi. Garnish roulades with apple slices. Sprinkle duck skin over the roulades. Add sauce