Chestnut gnocchi with chanterelles and wild duck breast

Preparation	75’
Difficulty	Medium
Game	Duck
Calories	900
Activity	M 85’, F 117’
People	4
Wine pairing	Alto Adige Pinot Nero Riserva

Ingredients

G 700 chestnuts
N 1 wild duck breast
G 300 fresh chanterelles
G 150 re-milled semolina flour
G 100 butter
N 2 eggs
Extra virgin olive oil to taste
Salt to taste

Kcal 935*

*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.

Preparation

Start by boiling the chestnuts for about 30’. Once cooked, peel them and mash them with a potato masher.
Add the two whole eggs and the semolina flour little by little, kneading until you get a compact, workable dough. Let it rest for about 30’.
Take portions of the dough, roll them by hand into evenly sized cylinders about 1 cm in diameter, and cut them into 2–3 cm pieces.
Clean the chanterelles, removing any soil, rinse well in cold water, and chop into small pieces (about 5 mm).
In a shallow pan, heat some olive oil with a clove of garlic in its skin. Once golden, remove the garlic and add the chanterelles. Season with salt, raise the heat, and cook for a few minutes until their cooking water evaporates.
To make the beurre noisette, melt the butter until the solids separate. Strain it and return to low heat, keeping the temperature between 145–160°C, until it turns a classic hazelnut-brown color.
Cook the gnocchi in plenty of salted boiling water. Meanwhile, slice the duck breast into 8 mm slices and sear them in a hot pan for 1’ per side.
Drain the gnocchi and sauté them for a few minutes with the beurre noisette and chanterelles.
Plate by placing the gnocchi first and topping with slices of warm duck breast.

Chestnut gnocchi with chanterelles and wild duck breast

Ingredients

Preparation

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