Confit Duck Gnocchi with Cranberry Demi-Glace
with Parmigiano Reggiano & zesty green bean saladCalories
:
1093 kcalProtein
:
44g proteinTotal
:
30 minutesDifficulty
:
EasyAllergens:
- Gluten
- Tarwe
- Selderij
- Noten
- Walnoten
- Milk (including lactose)
- Soja
- Mosterd
- May contain traces of allergens
- Noten
- Pinda's
- Sesamzaad
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 piece
Boneless duck thigh confit
200 g
Gnocchi
(Contains: Gluten, Tarwe May be present: Soja, Mosterd)
½ sachet(s)
Garlic & herb seasoning
30 g
Mixed leaves of radicchio, arugula & lettuce
25 g
Demi-glace
(Contains: Selderij)
¼ piece
Lemon
100 g
Green beans
20 g
Cranberry chutney
½ piece
Persian cucumber
10 g
Chopped walnuts
(Contains: Noten, Walnoten May be present: Noten, Pinda's, Sesamzaad)
10 g
Parmigiano Reggiano DOP
(Contains: Milk (including lactose))
2.5 g
Fresh tarragon
½ piece
Onion
Not included in your delivery
½ tablespoon
[Plant-based] butter
¼ tablespoon
Extra virgin olive oil
1 teaspoon
Mustard
75 milliliters
Water for the sauce
20 milliliters
Sunflower oil
Nutrition Values
Energy (kJ)4575 kJ
Calories1093 kcal
Fat62.1 g
Saturated Fat15.4 g
Carbohydrate83.1 g
Sugar14.3 g
Dietary Fiber10.9 g
Protein44 g
Cholesterol8.3 mg
Salt3.2 g
Potassium497.3 mg
Calcium215.8 mg
Iron1.8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Slice the onion into half-rings.
- Melt a knob of butter in a frying pan over medium-high heat.
- Fry the onion with the duck in its juices for 2 - 3 minutes per side, covered.
- Boil plenty of salted water in a pot or saucepan for the green beans.
2
- Heat a clean frying pan over high heat. Toast the walnuts until golden-brown, then remove from the pan and set aside.
- Heat the sunflower oil in the same pan over medium heat.
- Fry the gnocchi for 8 - 10 minutes, leaving it mostly undisturbed so as to allow the gnocchi to turn golden-brown.
3
- Remove the duck from the pan and set aside under aluminum foil.
- Lower the heat and gently fry the onion for 6 - 8 minutes, covered, or until soft.
- Add the cranberry chutney, the demi-glace and the water for the sauce. Season to taste with salt and pepper.
- Mix well to combine and allow to reduce gently for 3 minutes.
4
- Grate the Parmigiano Reggiano directly into the gnocchi, then add the garlic & herb seasoning. Mix well and fry for 2 - 3 more minutes.
- Discard the tips of the green beans and then cut into thirds.
- Boil the green beans for 4 - 5 minutes, then drain and rinse under cold water.
- Meanwhile, zest and juice the lemon.
5
- Slice the cucumber and finely chop the tarragon.
- In a salad bowl, combine the mustard with the lemon juice, the lemon zest and the extra virgin olive oil. Season to taste with salt and pepper.
- Transfer the lettuce, the green beans, the cucumber and the tarragon to the salad bowl. Toss well to combine with the dressing.
6
- Serve the gnocchi on plates and top with the duck, then drizzle with the cranberry demi-glace.
- Serve the salad alongside and garnish with the walnuts.
