Gnocchi met gekonfijte eend en cranberry-demi-glace

Ingrediënten

Gekonfijte eendendijfilet

1 stuk(s)

Gnocchi

200 gram

Knoflook-kruidenmix

0.5 zakje(s)

Slamix met radicchio, rucola en bladsla

30 gram

Demi-glace

25 gram

Citroen

0.25 stuk(s)

Sperziebonen

100 gram

Cranberrychutney

20 gram

Mini-komkommer

0.5 stuk(s)

Walnootstukjes

10 gram

Parmigiano Reggiano DOP

10 gram

Verse dragon

2.5 gram

0.5 stuk(s)

[Plantaardige] roomboter

0.5 el

Extra vierge olijfolie

0.25 el

Mosterd

1 tl

Water voor saus

75 ml

Zonnebloemolie

20 ml

Preparation

Heat a clean frying pan over high heat. Toast the walnuts until golden-brown, then remove from the pan and set aside.
Heat the sunflower oil in the same pan over medium heat.
Fry the gnocchi for 8 - 10 minutes, leaving it mostly undisturbed so as to allow the gnocchi to turn golden-brown.

Remove the duck from the pan and set aside under aluminum foil.
Lower the heat and gently fry the onion for 6 - 8 minutes, covered, or until soft.
Add the cranberry chutney, the demi-glace and the water for the sauce. Season to taste with salt and pepper.
Mix well to combine and allow to reduce gently for 3 minutes.

Grate the Parmigiano Reggiano directly into the gnocchi, then add the garlic & herb seasoning. Mix well and fry for 2 - 3 more minutes.
Discard the tips of the green beans and then cut into thirds.
Boil the green beans for 4 - 5 minutes, then drain and rinse under cold water.
Meanwhile, zest and juice the lemon.

Slice the cucumber and finely chop the tarragon.
In a salad bowl, combine the mustard with the lemon juice, the lemon zest and the extra virgin olive oil. Season to taste with salt and pepper.
Transfer the lettuce, the green beans, the cucumber and the tarragon to the salad bowl. Toss well to combine with the dressing.