Gnocchi of Duck and Mushroom Ragù

with garlic, sage and thyme

Using Knorr Mushroom Stock Pots
6
15min
120min

Ingredients

1 block Parmesan cheese, finely grated

2 tbsp flat-leaf parsley, finely chopped

6 shredded duck legs, skin seasoned with sea salt 1 hour before cooking

1 carrot, chopped

1 shallot, finely chopped

1 tbsp crushed garlic (3-4 cloves)

1 thyme sprig

2 sage sprigs

10g dried porcini mushrooms

125ml dry white wine

1 Knorr Mushroom Stock Pot mixed in 750ml of boiling water

750g potato gnocchi

Olive oil

Salt and pepper, for seasoning

20g butter, broken into pieces

Method

For duck ragù, preheat the oven to 120°C. Heat a heavy based casserole over medium heat, then add the duck legs skin-side and submerge in olive oil. Cover with the casserole lid and gently place in the oven and confit for about 2 hours until the meat falls off the bone. Once ready, remove the legs from oil and place on kitchen towel to cool. Once cooled, pull away the meat, shred and set aside.

Submerge the dried porcini mushrooms in the Knorr Mushroom Stock Pot mixture in a bowl and allow them to soak for at least 10 minutes. Lift porcini from the stock and reserve liquid for later. Meanwhile, heat some olive oil in a pan and add the carrot, shallot, salt, pepper, garlic and herbs and sauté until vegetables are tender. Coarsely chop mushrooms, add to vegetables and sauté until softened. Deglaze pan with wine. Add the shredded duck legs and sauté for 1 minute, add the porcini mushroom stock and gradually reduce heat slightly until thickened.

Cook the gnocchi in batches in a large saucepan with the Knorr Mushroom Stock mixture, (the gnocchi will absorb the flavour) until they rise to the surface. Drain the gnocchi from mixture, add them to the ragù and mix well. Grate the Parmesan and add the butter. Sprinkle some chopped parsley to serve.

Cooking tips

Add sauce to your pasta and not the other way around. This helps the pasta mix well with the sauce without overcooking it or risking having the pasta stuck to the bottom of the pot.

When cooking meat, use high heat to develop flavour and low heat to preserve moisture.

Re-heating leftover food? Make sure to cover the food with foil before putting it in the oven to ensure moisture is retained and food is heated all the way through.