Duck Breast with Brown Butter Gnocchi

When I'm feeling like treating myself to something naughty, I take a trip North to Evans Street Station and spend an obscene sum on dinner. Chef Alan and his staff spoil their patrons with exquisite service and fantastic food - and Chef Alan occasionally shares recipes.

I adapted this from one he sent around in e-mail a couple years ago. It's a household favorite, and is deceptively easy to prepare.

Are your knives sharp?

Cook the duck

* 4 duck breasts, cooked to about medium for best texture and flavor. Always start your duck breast fat side down over medium heat, and drain the pan regularly. Duck can be very greasy if you don't drain your pan!

Prepare the sauce:

* 2 cups heavy cream
* 1/2 cup parmesan
* 1/2 cup reduced beef stock
* Gnocchi

Gnocchi

* 4 potatoes
* 3 egg yolks
* 3 cups flour
* salt and pepper to taste

Peel and cook the potatoes in boiling salted water. Drain well, then gently mash with a potato ricer. Allow to cool, then add eggs, flour, salt and pepper. Combine well. You can use a mixer, but be careful not to overmix, else the potatoes will become gummy and gross.

Form the dough into little bite sized "pillows", pressing them with the back of a fork to decorate. Cook in boiling salted water for three to five minutes, or until they float. Drain well, then shock them with ice water to arrest the cooking process.

Finish:

Cover the bottom of a heavy skillet with olive oil. Heat to smoking over high heat, then add the gnocchi. Let the gnocchi brown a bit, stirring only occasionally until browned to your liking.

Add reduced stock, toss to coat, then add cream, reduce the heat, and simmer uncovered to thicken. Add parmesan, toss well.

To plate, center a portion of gnocchi, top with a duck breast, and spoon a bit of the sauce over.