The proof of Love at first sight arrived last week. In to our family was born a beautiful little baby, briefly here but sadly now Gone. Not my beautiful baby so I am not going to write too much except to say that no matter the knowledge that this would be the only outcome it doesn’t make loss any easier and no matter the short life lived the impact has been enormous in our family and the most especially for Holly’s parents.
And so I have been doing the only thing I know how, which is feeding the ones closest to me…
Heart Warming Duck Raghu with Pan fried Gnocchi
There are a few steps to this recipe but it is worth it. Intensely flavourful, comforting heart warming winter meal. I roasted a duck the night before I wanted this dish and drained off the duck fat as it cooked which is now in the fridge for roasties. I use store bought gnocchi which after I cooked, I fried off for lovely crispy potato dumplings to accompany the raghu. This can be cooked and reheated the next day when it will be even better as it has time for all the flavors to develop.
1 Duck (If you are in Ireland, I love the range from http://www.Silverhillfarm.ie)
1 stick of celery washed and diced very small
2 cloves of garlic peeled and crushed
1 medium white onion peeled chopped and diced
3 carrots washed, peeled and diced very small
1 tin of chopped tomatoes
200ml each tomato puree and water or veg stock
3 tbsp tomato passata
1 tsp fennel seeds roasted and crushed
1/2 bottle wine
3 tbsp rape seed oil
salt and pepper
Crispy Duck skin
Roast the duck for about 2 hours
Peel some of the crispy skin off and reserve (If it isnt crispy enough put it back in the oven after you have cooked the duck and it will crisp up further). Remove all the meat from the bones and set aside to use in the raghu.
Heat 3 tbsp rape seed oil, add the garlic, onion, carrot and celery, stir to cover with oil, season well, reduce heat to medium, cover and cook for about 20 minutes until well cooked and sort
Add the passata and fennel seeds and cook for about 5 minutes
Turn up the heat, add the red wine, tin tomatoes, passata and water, briefly bring to the boil then reduce the heat and cook low and slow until you have a delicious sauce. Taste and adjust seasoning including a teaspoon of sugar if needed. Add the duck meat into the raghu and cook for a further 30 minutes or so until the meat and sauce are well incorporated.
cook the gnocchi in boiling salted water, drain on kitchen paper then fry until golden brown in oil and butter. Keep warm until ready to serve.
Ladle the raghu into warmed bowls, stir in the gnocchi, top with some grated parmesan and some sprinkles of the crispy duck skin.