Potato Gnocchi with Duck Ragu
Tuscan Recipe

Yield: 10 portions


2# Russet potatoes
4ea Egg yolks
10-12oz Bread flour
Pinch Salt, white pepper and nutmeg

1. Bake potatoes at 400°F, until soft. Peel, and purée through large holes of food mill while still hot. Spread out on clean plastic wrap lined sheet pan, and cool.
2. Add egg yolks, melted butter, flour, salt, pepper, nutmeg, to the potatoes. Knead quickly, adding more flour if necessary to make a pliable dough.
3. Roll and shape gnocchi by making long ropes of 3/4 inch diameter. Then cut 3/4 inch chunks.

Spezzatino di Anitra
Stewed Duck Sauce

Yield: 10 portions

Olive oil
6ea Duck, legs
1 C Red onion, minced
2oz Celery, minced
2oz Carrots, minced
2oz Pancetta, minced
3 ea Rosemary sprigs
3ea Thyme sprigs
3ea Bay leaf
3tb Parsley leaves, (Italian) chopped
2tb Garlic minced
12ea Juniper berries, crushed
4ea Black peppercorns, crushed
2tb Tomato paste
TT Salt
1/4c Brandy
1/4c White wine
Chicken stock
Grated Parmesan

1. Heat olive oil and butter, when butter is melted add duck pieces, and brown slowly, rendering out excess fat. Add vegetables sauté about 15-20 minutes. Add brandy and cook out.
2. Add broth, to cover by 1-inch, tomato paste, herbs and spices. Taste for seasoning. Braise on stovetop, slowly, for 2 hours or more time as needed. Cool and skim fat.
3. Scrape meat off bone and add to sauce. Sauce should be at a very thin nape’.
4. Monte in small ½ oz. cube of butter per portion. Serve with grated Parmigiano.