If you want to impress someone, make this recipe! ⬇️
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Ingredients:
- duck legs
- 3 shallots
- 1 bulb of garlic + 3 cloves
- thyme, sage and/or rosemary
- Orange zest
- a splash of water
- white wine
- cold unsalted butter
- Salt
- Gnocchi
- Chives
- Parmesan

1️⃣ DUCK CONFIT
Trim the excess fat from 4 duck legs, chuck it into a cold sauce pan over medium heat and tender all its fat.
Then into a larger saucepan add heavily salted duck legs skin side down, shallots, garlic, hard herbs of your choice,a splash of water, and I added orange peel. Put on a lid and into the oven for 4 hours at 250F. Flip the meat at the two hour point.

When it’s time and the meat is super tender place it onto a baking sheet and whack it under the broiler at 450F for about 10 minutes or until the skin is super crispy.

2️⃣ GNOCCHI
In a large pot of salted water, cook your gnocchi to package instructions. Meanwhile, into a saucepan over medium high heat add finely diced shallots. Sauté until glassy. Add minced garlic. Deglaze the pan with a generous amount of white wine (about 2 cups). Reduce over medium until only little liquid is left.
Then stir in about 4 tbsp of butter to emulsify the sauce, effectively creating something like a beurre blanc. Add the gnocchi and finely sliced chives.

3️⃣ PLATE
On a shallow plate serve one layer of gnocchi, a generous portion of fresh parmeggiano reggiano, and the crispy duck leg confit.

4️⃣ BON APPETIT

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