Glazed Duck Breasts with Gnocchi and Spinach
These delicious barbeque glazed duck breasts, served with gnocchi and spinach, are wonderful for a flavoursome, warming mid-week dinner.
4 duck breasts, at room temperature
Sal de Añana Provençal herb salt
6 Tbsp Sabato Backyard Barbecue sauce
4 tsp Forvm Cabernet Sauvignon vinegar
400g Sabato gnocchi
200g baby spinach leaves
4 Tbsp Salvagno pitted olives
Freshly ground Spice Trader black pepper
Pat the duck breasts dry with paper towels. Use the tip of a sharp knife to score the skin by making a lattice pattern. Season duck breasts on both sides with herb salt.
In a small bowl, stir together the BBQ sauce and vinegar. Preheat the grill on high.
Lay the duck breasts, skin side down, in a cold Ironclad Pan skillet. Set the pan over medium-high heat; cook for 12 minutes until the duck skin is browned and crisp and much of the fat rendered – tip out the rendered fat half-way through this process (reserve the fat in the fridge for another recipe).
Turn the duck over and cook for 2 minutes while brushing the skin thickly with the BBQ sauce mixture. Place the pan under the grill for 2-3 minutes, to caramelise the glaze (the meat should now be cooked to medium). Remove duck from the pan to a plate to rest for 5 minutes.
Meanwhile, cook the gnocchi in plenty of boiling, salted water for 2-4 minutes or until they float to the surface of the water. Drain well.
Return the skillet to the hob set over medium-high heat. Add the gnocchi and pan fry in the remaining duck fat, tossing until golden brown. Add the spinach and olives and stir-fry for 1-2 minutes, until wilted. Season to taste with herb salt and pepper.
Use a sharp knife to slice the duck breasts on the diagonal to serve with the hot gnocchi and spinach mixture.
Extra tip to care for your Ironclad Pan: If cooking a recipe that contains acidic elements, such as vinegar or tomatoes, be sure to wash the pan as soon as possible afterwards because if left to sit, the food acid will damage the seasoned surface.
© Recipe courtesy of Julie Le Clerc