Duck breast with pumpkin gnocchi & Brussels sprouts

Name: Duck breast with pumpkin gnocchi & Brussels sprouts
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Ingredients: 1 Hokkaido pumpkin (about 1,5 kg); 3 Eggs (Gr. M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 160 g + some flour; 1.5 kg Brussels sprouts; 1 Garlic clove; 2 Onions; 5 Duck breasts (à approx. 400 g); 4 TABLESPOONS Butter; 4 Stem(s) Sage; 1⁄2 l dry red wine; 1 glass (400 ml) Duck fund; 2 TABLESPOONS Currant Jelly; 1 TABLESPOON Cornstarch; 2 TABLESPOONS Fig Mustard; baking paper; 7-10 Tbsp Aluminium foil

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 8

1 Hokkaido pumpkin (about 1,5 kg)
3 Eggs (Gr. M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
160 g + some flour
1.5 kg Brussels sprouts
1 Garlic clove
2 Onions
5 Duck breasts (à approx. 400 g)
4 TABLESPOONS Butter
4 Stem(s) Sage
1⁄2 l dry red wine
1 glass (400 ml) Duck fund
2 TABLESPOONS Currant Jelly
1 TABLESPOON Cornstarch
2 TABLESPOONS Fig Mustard
baking paper
7-10 Tbsp Aluminium foil

Directions

1
Preheat the oven for the gnocchi (electric oven: 175 °C/circulating air: 150 °C/gas: see manufacturer). Line a baking tray with baking paper. Wash the pumpkin, cut in half and remove seeds. Cut velvet bowl into 3 x 3 cm cubes, spread on the baking tray.
2
Cook in the hot oven for 30-40 minutes until the pumpkin is soft. Remove from the oven and allow to cool for about 15 minutes. Puree with a hand blender. Stir in eggs and 1 tablespoon salt. Knead in 160 g flour with the dough hooks of the mixer.
3
Form the pumpkin dough on a floured work surface into 4 thin strands (each approx. 2 cm Ø). Cut each strand into pieces of about 2 cm. Press them a little bit flatter with a fork. Boil up plenty of water in a pot.
4
Leave the gnocchi to stand for about 2 minutes in portions until they rise to the surface. Lift them out and let them drip off.
5
Clean and wash the Brussels sprouts and cut them in half lengthwise. Cook in boiling salted water for about 10 minutes until al dente. Peel garlic and onions, dice finely.
6
Preheat the oven for the meat (electric oven: 175 °C/circulating air: 150 °C/gas: see manufacturer). Wash duck breasts, pat dry. Cut skin crosswise into the meat, but do not cut into the meat. Season with salt and pepper.
7
Heat two large pans without fat. Fry the duck breasts for about 5 minutes until crispy brown on the skin side. Then turn and fry on the meat side for about 2 minutes. Place in an ovenproof dish.
8
Bake in a hot oven for 10-12 minutes.
9
Remove 3 tablespoons of the escaped duck fat. Use the rest for other purposes (e.g. red cabbage or fried potatoes). Mix with Brussels sprouts, onions and garlic. Distribute into an ovenproof dish.
10
For the sauce, heat the frying pan. Deglaze with wine. Stir in duck stock and jelly, bring to the boil and simmer for about 3 minutes. Stir starch and 4 tbsp. water until smooth. Thicken sauce with it and simmer for another 2 minutes.
11
Stir in the mustard. Season to taste with salt and pepper. Keep warm.
12
Take duck breasts out of the oven, wrap in foil and let them rest for about 5 minutes. Switch on the oven grill. Grill the Brussels sprouts in the oven for about 5 minutes.
13
Wash the sage, shake dry, pluck leaves. Heat 4 tablespoons of butter in two pans. Fry the gnocchi and sage for about 5 minutes, turning them over. Season with salt. Serve with sprouts, meat and sauce.