Pelagia Trattoria
(Serves 4 people)
FOR THE DUCK
4 large duck breasts
4 pieces cinnamon stick
8 pieces cloves
4 pieces of sliced shallots
2 oz. maple syrup
2 oz of thyme
1 oz. Worcester sauce
3 oz. olive oil
Salt and black pepper to taste
Mix all the ingredients together (no salt or pepper) and marinate the duck for 24 hours; drain the duck from the marinade. Sauté the duck in a hot pan, add salt and pepper and bake for 10 minutes at 400 degrees (it will be medium).
GNOCCHI ALLA ROMANA WITH DUCK CONFI’ AND GORGONZOLA
1 quart of milk
3 oz semolina flour
2 egg yolks
2 oz. butter
2 oz. grated parmesan cheese
Salt and pepper to taste
1 pinch of nutmeg
4 oz. of gorgonzola cheese
5 oz. of picked duck confi
Bring the milk to a boil with half of the butter, add salt, pepper and nutmeg then slowly add the semolina and mix over low fire for 20 minutes. Incorporate the gorgonzola and the duck into the mix.
Make a one-inch-thick layer of the gnocchi in a non-stick pan and let it cool off .When it is cold, cut into three-inch-discs, put into a pan and top the gnocchi with the parmesan cheese and the butter. Bake it at 350 degrees for 10 minutes or until they become golden.
VIN BRULE’ WITH FIGS
5 oz. demiglace
The zest of one orange (eliminate the white part)
2 cinnamon sticks
2 pieces of cloves
2 pieces of chopped shallots
3 oz. of figs cut in to quarters (you can use it fresh or dry depending on the season)
2 oz. of Barbera wine
1 oz. grappa
1 oz. Grand Marnier
1 tablespoon of granulated sugar
Salt and pepper to taste
Sauté half of the shallots with a little bit of butter. Add cinnamon, cloves, orange zest and sugar. Cook at low flame until you have a golden color. Deglaze with Grand Marnier, wine and grappa. Let it reduce by half and add the demiglace. Cook at low flame for 10 minutes and strain the sauce.
Sauté the figs with the rest of the shallots and butter for five minutes, add the sauce and cook for 15 minutes.
Serve the duck breast over the gnocchi, ladle on the sauce and garnish with micro greens.
