Ingredients
- 16 oz. Gnocchi
- 2 Tbsp. Butter
- 1 Shallot, Finely Diced
- 2 Cloves Garlic, Minced
- 2 Tbsp. Flour
- ½ Cup Dry White Wine
- 1 Cup Heavy Cream
- 4 oz. Gorgonzola Cheese Crumbles
- ½ Cup Grated Parmesan
- 1 tsp Truffle Oil or Truffle Seasoning
- Parsley and Freshly Ground Pepper for Garnish
Direction
- Score duck breast skin in 1/4" intervals, being careful not to cut into the meat. Rotate breast and score again, making a crisscross pattern. Season with salt & pepper.
- Place duck skin side down in sauté pan, cover and cook for 10 minutes on medium low heat to render fat.
- Flip duck breast over and cook in the pan on medium heat for 7-10 minutes. Or you can cook in the oven at 400 degrees for 10 minutes instead of the pan for a more even cook. Cook until the internal temperature reaches 165 degrees F. Set aside and cover with foil to rest.
- While the duck breast cooks, boil gnocchi until al dente according to packaging directions (usually about 3-5 minutes).
- In the same pan the duck was cooked in, add butter, shallot and garlic on medium heat. Cook until tender about 1-2 minutes.
- Add flour and whisk constantly to form a roux. Continue to whisk once solid and slowly add in wine and heavy cream. Bring to a boil.
- Add in gorgonzola and truffle seasoning/oil and simmer on low for 7 minutes. Add in gnocchi and cook for 2 more minutes.
- Remove from heat. Add in parmesan and top with duck cut into thin slices pieces. Garnish with parsley and fresh ground pepper for serving.