Potato Gnocchi with Duck Sauce

Flame the duck to remove the feathers, then divide it into eight pieces and remove the internal fat deposits. Wash it and dry it with paper towelsThe meat must be clean and very dry, a useful condition to obtain uniform browning without excessive splashes in the shallow pan.

Finely chop the onion, celery, and carrot. Heat the extra virgin olive oil in a saucepan. shallow pan wide and add the chopped mixture together with the whole clove. Gently sauté over moderate heat until the vegetables become soft and begin to smell fragrant, without letting them brown: the bottom should remain golden and moist.

Add the duck pieces to the soffritto and brown them slowly, turning them occasionally. Let the meat and vegetables take on a uniform golden color, then season with salt and pepperBrowning is complete when the surface of the meat is well browned and the bottom appears dry, but not burnt.

When the soffritto it's dried out, pour in the white wine and let it evaporate over high heatWait until the alcoholic smell disappears and the liquid reduces, collecting the browning juices from the bottom. Cover the shallow pan and continue cooking for about 30 minutes over moderate heat.

Prepare the fresh tomatoes by washing them, draining them, and passing them through a food mill; alternatively, coarsely chop the peeled tomatoes. Add them to the duck after the first half hour, adding a grating of nutmeg and a little marjoram. If you want a more intense flavor, also add a tablespoon of concentrate.

Cover again and cook for about an hour, maintaining a low, steady simmer. The sauce is ready when the meat is very tender and the tomato sauce is thick and well-combined. Season with salt to taste and, if necessary, remove some of the fat that has risen to the surface.

Boil the potatoes, peel them while still warm, and mash them. Mix them with the egg and flour, adding as much as needed based on the potatoes' absorbency. Mix until you obtain a soft, smooth dough, without overworking.

Divide the dough and cut it into evenly sized sticks. Cut them into pieces about 2 centimeters (0.79 inches) long and run them over the back of a box grater to create a slightly ridged surface. Arrange them without overlapping: they should hold their shape and be ready for baking.

Bring to a boil Cook the gnocchi in plenty of salted water, in batches if necessary. Drain them as soon as they float to the surface, a sign they're cooked, then transfer them to the sauce. Drizzle with plenty of sauce and serve immediately, possibly with duck meat as a side dish. main course.