Maple Glazed Supreme of Duck and Butternut Squash Gnocchi (Luna)

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Maple Glazed Supreme of Duck

Ingredients:

  • 2 - 4 duck breasts
  • 1 cup maple syrup
  • 1 T kosher salt
  • 6 cups water

To Prepare:

Combine water, half cup of syrup and kosher salt and whisk thoroughly. Place duck breasts in mixture and refridgerate overnight.

Remove duck breasts from mixture and pat dry with paper towel. Coat skin with very small amount of salt and pepper. Sear skin side down over medium high heat for three minutes and flip. Sear another three minutes and place in the oven at 350 degrees for approx. 6 minutes. Allow to rest for three minutes, slice and serve. Duck should be slightly pink in the middle.

Butternut Squash Gnocchi with Sage and Shaved Grana Padano

Ingredients:

  • 1 butternut squash
  • 3 - 4 cups flour
  • Salt and Pepper
  • 1 egg
  • 2 qt boiling water
  • Olive oil
  • 6 - 8 sage leaves
  • 1/4 cup shaved grana padano cheese

To Prepare:

Cut squash lengthwise, remove seeds and place inside down on baking sheet. Roast at 350 degrees for 45 minutes to 1 hour until soft all the way through. Refrigerate or at least 2 hours.

Once cooled, bring 2 qt. water to a boil in a large sauce pot. Remove the skin from the roasted squash and place the meat in a large mixing bowl. Add 3 cups of flour and 1 tsp salt and a pinch of pepper. Add 1 egg and mix well with hands, continuing to add remaining flour until dough reaches a pale color and dry, workable consistency, flour should equal approx. 1.5 times the amount of squash.

Sprinkle flour over the dough and over a flat work area. Remove one fourth of the dough and roll like a snake on the floured work area until about an inch thick. Using dough knife, chop on the bias about .75" in width. Set aside and do the same with the remaining batch of dough.

Once completed, place half in boiling water. Allow to cook until gnocchi starts to float, using slotted spoon or handled strainer, scoop out and place in a colander to drain. Cook the other half of the batch in the same manner.

Warm a large non-stick skillet over medium high heat and saute gnocchi in a few tbl. of olive oil making sure they are mostly dry when adding to pan. When gnocchi start to brown, add sage leaves and lower heat to medium for approx. 1 minute. Remove from head and add cheese. Toss well to melt the cheese evenly and serve.

For more information on Luna Bistro and Catering, visit their website here.