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Grilled Duck Steak with Gnocchi

The Grill Room
Sous Chef Joseph Higgins

Grilled Duck Steak with Sage Gnocchi, Brussels Sprouts, Wild Mushrooms, Butternut Squash and Apple Cider Cream Sauce Serves 4

Ingredients

  • 2 lbs. Russet potatoes
  • 1 cup Flour
  • 2 Farm eggs
  • 1 Bunch sage
  • 4 Duck breasts
  • 2 cups Apple cider
  • 2 cups Oakhurst heavy cream
  • 1 Granny Smith apple
  • 2 Shallots
  • 2 lbs. Brussels sprouts
  • 4 Sprigs thyme
  • 1 Butternut squash
  • 3 cups Wild mushrooms
  • 3 Tbsp. Oakhurst butter
  • ¼ cup Extra virgin olive oil
  • 1 Tbsp. Chili flakes
  • 1 Tbsp. Cardamom pods, crushed
  • 1 Yellow onion, sliced thin

Method Skin the duck breast and trim off excess fat. Marinate in chili flakes, cardamom, onion and olive oil for at least one hour.

Gnocchi Prick the potatoes with a fork and bake directly on the oven rack at 400 degrees until tender. Remove and allow to cool slightly. While still warm, peel and pass through a food mill or potato ricer onto a cookie sheet and allow to cool completely. Once cool, mix gently with flour, then add sage. Create a well in the center of potato mixture and add the eggs. Mix with your fingers until you have a shaggy mass, then turn out onto a floured surface and knead gently until well combined and an almost smooth dough is achieved.

Working in batches, cut some of the dough and roll into one-inch cylinders, and cut into one-inch pieces. Drop the gnocchi into boiling water; when they float to the surface, they’re done—remove and transfer to an ice bath.

Apple Cider Cream Sauce Heat butter in a sauce pan over medium low heat, add diced shallots and diced apples and sweat for about five minutes. Add cream and reduce to one cup. Separately, reduce cider to one cup, then add to cream mixture. Strain to remove shallots and apples, then serve.

Peel squash and dice into ½-inch cubes. Blanch Brussels sprouts in boiling salted water, then shock in an ice bath. Drain and cut in half when cool. Sear mushrooms in hot pan and set aside.

Grill or sear duck breast to medium rare. Add three tablespoons olive oil to large sauté pan. When hot, place Brussels sprouts cut side down and slowly roast until dark golden brown. Remove from pan and sauté cut squash until tender. Add Brussels sprouts, mushrooms and gnocchi back to pan and sauté together for 1-2 minutes. Add cider sauce and reduce until it thickens slightly.

To Serve Place a mound of vegetable/gnocchi mixture on each plate, slice duck thinly and fan on plate.

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364 Forest Avenue Portland, ME   04101