This is one of the favorite meals I’ve made. It was actually about a year ago when I made it and I’m just know getting around to posting. I know it was a while ago because it was the last time my wife had to go out of town for work without me. I know that because my wife refuses to eat duck. I usually don’t get to make duck at home, only when we go out.

Since making this, I have purchased a gnocchi board to roll the gnocchi and add grooves. That makes them look a little fancier but they gnocchi really don’t need it. You can also do this with a fork. Also, you can freeze whatever gnocchi you will not be eating. Just place them on a plate or sheet pan with some parchment paper in the freezer for a few hour to overnight. Then toss in some more flour and add to a zip top bag. When you are ready to cook, just drop the frozen gnocchi into boiling water and wait until the float.

There is a very nice balance in all the components and when eaten together it is just a great experience. The rich and crispy duck, the smoky kale, the earthy, starch in the gnocchi and it is all brought together with the brown butter. The fried sage is just a bonus.

Ingredients

Ingredients for Sweet Potato Gnocchi

• 1 lbs sweet potatoes (2 medium)
• 1 egg
• 2+ cups AP flour
• Salt and pepper

Ingredients for Duck Breast, Kale and Fried Sage

• 2 duck breasts
• 1 bunch purple kale, chopped
• 2 sprigs fresh sage

Ingredients for Brown Butter Balsamic Sauce

• 2-3 tbsp unsalted butter
• 2-3 tbsp aged balsamic vinegar (we used a blueberry infused one)
• 1-2 tbsp Dijon mustard

Directions

How to make Sweet Potato Gnocchi

1. Using a fork or pairing knife, poke holes in the sweet potatoes. Place on a microwave save plate and cover with a paper towel. Microwave until tender.
2. Cut the sweet potatoes in half and allow to cool.
3. Beat the egg in a mixing bowl and scoop the sweet potato flesh as well as half the flour. Season with salt and pepper.
4. Start to combine the ingredients. Continue mixing and slowly adding flour until the mixture comes together.
5. Add the dough to a floured cutting board and knead, adding a little more flour until the dough is no longer sticky. Do not over knead.
6. Shape the dough into a disk, cut into quarters and roll even “ropes”. Using a sharp knife or bench scraper, cut into even 1 inch pieces.
7. In a large pot, bring seasoned water to a boil. Add gnocchi and boil until the rise to the top. Remove and set aside.
8. Before serving, sauté in a pan until browned. Note: I used the same pan as I cooked the duck breast and sage in. This added some additional flavor.

How to make Pan Seared Duck Breast

1. Using a pairing knife, score the duck breast skin in crosshatch shape.
2. Season both sides of the duck breast. Add skin side down into a cold sauté pan. Turn the burner to medium-low heat and weight the breasts down with another sauté pan to keep the edges from curling. Allow the pan to slowly render the fat from the breast, about 5 minutes.
3. Continue to cook the breasts until the skin is golden brown and all the fat from the skin is rendered.
4. Increase the heat to medium and turn the breasts over to the flesh side and cook for another 1-2 minutes for medium-rare (130°F). You can continue cooking to medium (140°F) but I would not recommend it.
5. At this point I added the sage leaves and allowed them to fry on each side until crispy.

How to make Charred Purple Kale

1. Remove the stems and chop the purple kale into bite sizes pieces. Toss in olive oil, salt and pepper and place on a sheet pan.
2. Turn you oven to broil and cook the kale until wilted and slightly charred. Keep a close eye on this as it will cook quickly.

How to make Brown Butter Balsamic Sauce

1. Heat a small sauce pan to medium heat and add butter. After about 2 minutes, the butter should take on a golden brown color and should start smelling like toasted nuts.
2. Remove from heat and whisk in the balsamic vinegar and Dijon mustard.
3. Reduce to low heat and keep warm, whisking occasionally.