Ingredients

1 x pack 500g Confit Duck Legs
500g gluten free gnocchi
1 handful dried porcini mushrooms, soaked in water to rehydrate 
¼ cup white wine
2 cloves garlic, finely chopped
1 sprig of rosemary or sage
400g tomato passata
Parmesan cheese or cacio pepper, to serve

Products used

Confit Duck Legs

Method

1. Pre-heat oven to 190°C. Remove duck from pack and place skin side up on a lined baking tray or dish. Bake in the oven for 15 mins.
2. While the duck is baking, fry garlic in a splash of oil, then white wine and rosemary followed by the tomatoes and bring to the boil. Season with salt and pepper. Add the rehydrated porcini mushrooms and 1/4 of its liquid. Turn down to a simmer.
3. Remove the duck from the oven and allow to rest for 5 mins or until cool enough to handle. Shred the meat off the duck legs and add to the sauce. Fold through.
4. Cook gnocchi as per packet instructions. Using a slotted spoon, add the gnocchi to the sauce and toss. Serve with a sprinkle of cheese.

Recipe by Justine Schofield and courtesy of Everyday Gourmet

LUV to Show You How

Products used

Confit Duck Legs

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