Oct. 17th, 2006

[identity profile] missysedai.livejournal.com
Duck Breast with Brown Butter Gnocchi

4 ea. duck breast
1/2 qt. heavy cream
1/2 c. parmesan
4 oz. reduced beef stock
Gnocchi

Gnocchi:
4 ea. potatoes
3 ea. egg yolks
3 c. flour
salt and pepper to taste

1. Cook and rice the potatoes.
2. Allow to cool enough not to cook the eggs.
3. Mix remaining ingredients until they are all incorporated.
4. Roll out to desired size and cut (little pillows)
5. Place in simmering water.
6. When they begin to float, allow 3-5 more minutes to cook.
7. Remove and shock in ice water.
8. Remove from water and toss in oil to prevent sticking.


Finishing Gnocchi:

1. Start with high heat and just enough oil to coat the bottom of the pan.
2. When smoke point is reached, add gnocchi.
3. LET THEM BROWN A LITTLE, you do not need to constantly flip them.
4. Add reduced veal stock and toss.
5. Add cream and reduce to thicken.
6. Add parmesan and toss.
7. Remove from heat and serve.


Tips for cooking duck breast:

1. Always start fat side down.
2. Start at a medium heat, (so you don't sear the fat- you want to render!!!)
3. Empty fat from the pan as melts.
4. You are looking for thin and crisp.
5. Medium rare to medium is best (you will get the most flavor, tenderness and juiciness.
6. Rare is chewy, well is no flavor and tough.

crossposted to [livejournal.com profile] df_recipes, [livejournal.com profile] real_cooking and my journal

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