Ingredients
- 2Duck Breasts,Defrosted
- Salt and Pepper to Taste
- 4 tbsp. Butter
- 1 tbsp. Olive Oil
- 16 oz. Gnocchi,Precooked
- 6 cloves Garlic,Minced
- 1 Small Bunch Fresh Sage Leaves
- ¼ cup Grated Parmesan
Direction
- Preheat oven to 400°F. Score duck breast skin in ¼-inch intervals, being careful not to cut into the meat. Rotate breast and score again, making a crisscross pattern. Season with salt and pepper to taste.
- Place duck skin side down in sauté pan over medium heat, cover and cook for 10 minutes. Reserve pan for later.
- Transfer duck to a metal baking sheet, skin side up. Roast in oven for 10 minutes or until cooked to medium doneness. Let duck breast rest for 5 minutes then slice.
- Using reserved pan, melt butter on medium-high heat. Stir frequently and cook until small brown bits form and butter becomes foamy.
- Remove brown butter from pan.
- Add olive oil and cooked gnocchi to pan and sear on medium-high heat for 4 minutes.
- Add garlic and sage and cook for 2 more minutes.
- Turn off heat and add Parmesan and brown butter into pan and stir.
- Serve duck breast on top of gnocchi.