Pan-Seared Duck Breast with Beet-Infused Red Wine Reduction and Butternut Squash Gnocchi
Indulge in the rich flavors of hand-seared duck breast, perfectly paired with a vibrant, beet-infused red wine reduction that balances sweetness and acidity. Accompanied by homemade butternut squash gnocchi and roasted fennel, this dish is a sophisticated yet comforting culinary experience that’s perfect for special occasions or an elegant dinner at home. Let the delightful aroma and beautiful presentation elevate your dining experience as you savor every bite.
4
Servings
600
Calories
19
Ingredients
Ingredients
olive oil
30 (for sauce)
mustard seeds
15 (whole)
shallot
1 (minced)
beet
1 (cut into pieces)
red wine
750 (for sauce)
orange juice
125 (fresh)
sherry vinegar
125 (alternative: xeres vinegar)
honey
60 (for sauce)
veal stock
250 (for sauce)
cold butter
60 (cubed)
duck breasts
4 (skin scored, trimmed)
butternut squash
1 (halved, seeded)
flour
500 (all-purpose, plus more for dusting)
eggs
2 (beaten)
veal stock
125 (for the gnocchi)
butter
30 (for the gnocchi)
chives
125 (finely chopped)
parmigiano-reggiano cheese
125 (grated)
fennel bulbs
2 (quartered)
Instructions
1
Begin by preparing the red wine sauce. In a medium saucepan, heat 2 tablespoons of olive oil over medium-high heat. Add the mustard seeds and minced shallots, cooking until the shallots become translucent, about 2-3 minutes.
2
Stir in the cut beet pieces and cook for an additional minute. Then, pour in the red wine, fresh orange juice, sherry vinegar, and honey. Bring the mixture to a boil, then reduce the heat and let it simmer gently until the sauce has reduced to about 1 cup (250 ml), approximately 30 minutes.
3
Simultaneously, in a separate saucepan, bring veal stock to a boil and reduce it to 1 cup (250 ml) over low heat, which will take about 30 minutes. Strain the beet and wine mixture through a fine sieve over the reduced veal stock, pressing down on the solids to extract maximum flavor. Discard the solids and continue to simmer the sauce over low heat for about 15 minutes until it thickens slightly. Whisk in the cold butter until melted and well combined. Season with salt and pepper to taste. Keep warm.
4
Preheat the oven to 400°F (200°C) for the duck breast preparation. Score the skin of the duck breasts and trim off any excess fat. Season with salt and pepper on both sides.
5
Place the duck breasts skin-side down in a cold skillet – do not add oil. Turn the heat to medium-high and cook for about 5 minutes until the skin is crispy and golden. Transfer the skillet to the preheated oven and cook for an additional 8 to 10 minutes for medium-rare doneness. Allow the duck to rest for 5 minutes before slicing it thinly.
6
While the duck rests, prepare the butternut squash gnocchi. Preheat the oven to 350°F (180°C). Line baking sheets with parchment paper and sprinkle them with flour.
7
Drizzle the halved butternut squash with 2 tablespoons of olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 1 hour. After roasting, let the squash cool before scooping the flesh into a food processor. Blend with 2 beaten eggs, 2 cups of flour, 1 teaspoon salt, and some pepper until just combined – avoid overmixing.
8
Transfer the dough to a floured surface. Roll into ropes approximately 2 centimeters (3/4-inch) in diameter and cut into 2-centimeter (3/4-inch) pieces. Arrange them on the prepared baking sheet.
9
In a large pot, bring salted water to a boil. Cook the gnocchi until they float to the surface, about 2 minutes, then transfer to an ice water bath to stop the cooking process. Drain and set aside.
10
In a skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the gnocchi and sauté until golden brown, about 5 minutes. Add veal stock and butter, seasoning with salt and pepper. Stir in the fresh chives and Parmigiano-Reggiano just before serving.
11
For the roasted fennel, preheat the oven to 400°F (200°C). Heat 3 tablespoons of olive oil in a skillet over medium-high heat. Add the quartered fennel and season with salt and pepper; cook for about 5 minutes until caramelized. Transfer to the oven and roast for 30 minutes.
12
To serve, plate a generous serving of gnocchi, top with sliced duck breast, add roasted fennel, and drizzle with the beautiful red wine sauce.
Nutrition Information
20
Fat
75
Carbs
22.5
Protein
Frequently Asked Questions
Frequently Asked Questions
How should I prepare the duck breast skin before cooking?
Score the skin of the duck breasts and trim off any excess fat, then season with salt and pepper on both sides.
Do I need to add oil to the pan when searing the duck?
No, place the duck breasts skin-side down in a cold skillet without adding oil to allow the fat to render properly.
What is the recommended cooking temperature for the duck in the oven?
The duck should be cooked in a preheated oven at 400°F (200°C) for 8 to 10 minutes.
How long should the duck rest after cooking?
Allow the duck to rest for 5 minutes before slicing it thinly to ensure the juices redistribute.
What is the base of the beet-infused red wine reduction?
The sauce is made from red wine, fresh orange juice, sherry vinegar, honey, and cut beet pieces.
What is a suitable alternative for sherry vinegar?
Xeres vinegar is a recommended alternative for sherry vinegar in this recipe.
How do I achieve a thick, glossy sauce?
Reduce the liquids as instructed and then whisk in cold, cubed butter until melted and well combined.
How long do I roast the butternut squash for the gnocchi?
Roast the halved butternut squash at 350°F (180°C) for 1 hour until the flesh is tender.
What should I avoid when making the gnocchi dough?
Avoid overmixing the dough when blending the squash, eggs, flour, and seasonings to maintain a light texture.
How do I know when the gnocchi are finished boiling?
Cook the gnocchi in salted boiling water until they float to the surface, which takes about 2 minutes.
What is the purpose of the ice water bath for the gnocchi?
The ice water bath stops the cooking process immediately after boiling to prevent the gnocchi from becoming mushy.
How do I finish the gnocchi before serving?
Sauté the gnocchi in olive oil until golden brown, then add veal stock, butter, chives, and Parmigiano-Reggiano.
How is the roasted fennel prepared?
The fennel is quartered, caramelized in a skillet for 5 minutes, and then roasted in the oven at 400°F (200°C) for 30 minutes.
What are the nutritional statistics per serving?
Each serving contains approximately 600 calories, 22.5g of protein, 20g of fat, and 75g of carbohydrates.
How many servings does this recipe provide?
This recipe is designed to serve 4 people.
What kind of flour is used for the gnocchi?
The recipe calls for 500 grams of all-purpose flour, plus additional for dusting.
What herbs are included in the gnocchi preparation?
Freshly chopped chives are stirred into the gnocchi just before serving.
How much red wine is required for the reduction?
The recipe uses 750 ml of red wine for the sauce.
What type of cheese is used in this dish?
Grated Parmigiano-Reggiano cheese is used to finish the butternut squash gnocchi.
Should the skillet be hot or cold when starting the duck?
The skillet should be cold when you first place the duck breasts skin-side down.
What spices are used at the start of the sauce?
The sauce begins by cooking mustard seeds and minced shallots in olive oil.
How do I extract the most flavor from the beet mixture?
Strain the mixture through a fine sieve and press down on the solids to extract all the juices into the veal stock.
What is the role of veal stock in this recipe?
Veal stock is used in both the red wine reduction sauce and to finish the gnocchi in the skillet.
What diameter should the gnocchi ropes be?
Roll the dough into ropes approximately 2 centimeters or 3/4-inch in diameter.
How long do I sauté the gnocchi?
Sauté the gnocchi for about 5 minutes until they reach a golden brown color.
What is the final volume of the reduced wine sauce?
The wine mixture should be reduced until it reaches approximately 1 cup (250 ml).
Is honey used in this recipe?
Yes, 60 grams of honey are added to the red wine reduction for sweetness.
What tags are associated with this recipe?
Tags include duck, red wine sauce, gnocchi, butternut squash, fine dining, and sophisticated dish.
How is the duck sliced?
After resting, the duck breast should be sliced thinly for presentation.
What equipment is needed for the gnocchi dough?
A food processor is used to blend the roasted squash flesh with eggs and flour.