Ingredients – Serves 4 Adapted from Delicious Magazine
½ cup olive oil
4 cloves of garlic thinly sliced
Pinch of chilli flakes
1kg vine ripened tomatoes, roughly chopped
3 cups chicken stock
2 cups fresh borlotti beans – you can use rinsed and drained canned beans if you can’t find fresh
½ cup basil leaves
2 duck breasts – use 3 if they are small, seasoned with salt and pepper and the skin finely scored
2 teaspoons olive oil extra
Salt and freshly ground black pepper
Ricotta & Silver Beet Gnocchi
300g silver beet (Swiss chard) leaves, stems removed, blanched and finely chopped
1 cup (200g) fresh ricotta
2⁄3 cup finely grated fresh parmesan, plus extra to serve
2⁄3 cup plain flour, plus extra for dusting
Salt & freshly ground black pepper
To make the gnocchi, place the silver beet, ricotta, parmesan, flour, eggs, a large pinch of salt and pepper in a bowl and mix until a sticky dough forms. Roll tablespoonfuls of the mixture into balls and set aside on a floured tray. The gnocchi can be prepared in advanced and kept covered in the refrigerator until ready to cook.
To make the sauce, heat 2 tablespoons of oil in a large, deep sided frying pan over medium heat. Add the garlic and chilli flakes and cook for a couple of minutes. Add the tomatoes, stock and borlotti beans. Season with salt and bring to the boil and cook for 25 minutes. If you’re using canned beans add the beans in the last 10 minutes of cooking time.
Preheat oven to 190C. While the sauce is cooking make the duck; place an oven proof skillet over a medium flame and add 2 teaspoons of olive oil. Place the duck skin side down into the pan and let it cook undisturbed for about 5 minutes or until the skin of the duck is nicely browned. Turn the duck breast over and place the pan into the preheated oven and cook for a further 8 minutes (for medium rare). Remove the duck to a carving board to rest for 5 minutes then slice thickly.
When the sauce is ready add the gnocchi and cook, covered for 6-8 minutes or until firm. Place the basil and remaining oil in a small food processor, season with salt and process until finely chopped. To serve, place some of the gnocchi and sauce onto each plate and arrange some duck slices in and around the sauce/gnocchi, then drizzle with the basil oil.