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Gnocchi with Caramelized Onion, Duck and Mushroom Gravy
2 tbsp duck fat
1 large onion, sliced into half moons about 1/4″ thick
2 tsp honey
1/4 tsp baking soda
12 oz assorted wild mushrooms, sliced
2 tsp paprika
1 tbsp Kosher salt
1 tsp black pepper
1 tsp dried thyme
1/2 tsp dried rosemary
2 tsp red wine vinegar
2/3 cup chicken stock
Cornstarch slurry: 2 tbsp cornstarch + 3 tbsp cold water
1 Package Tuscanini Gnocchi
2 Boneless Duck Breasts
Kosher salt
Freshly ground black pepper
Season the duck breasts on both sides with the kosher salt and pepper. Place skin side down in a cold pan. Sear until golden brown on both sides. Place the duck in the oven for 10 minutes on 350 to finish cooking. Save the rendered fat!
Melt the duck fat over medium-low heat and add the onion.
Cook, stirring occasionally, for 20 minutes, until the onions begin to caramelize.
Stir in the honey and baking soda and cook another 5 minutes, stirring constantly.
Raise the heat to medium high and add the mushrooms and paprika.
Cook until mushrooms are well browned, stirring often as to not burn the onions.
Add the salt, pepper, thyme, rosemary, vinegar and chicken stock, stirring well to scrape up the browned bits. Bring to a brisk simmer.
Reduce heat to medium lowand cook 20 minutes, until the liquid is reduced by half.
Stir in the cornstarch slurry and cook until thick, about 2 minutes. Remove from heat and set aside while sauteeing the gnocchi.
Saute the gnocchi until crisp in the rendered duck fat
To serve, combine the gnocchi with the mushroom gravy. Slice the duck breast and place on top. Enjoy!
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