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Duck Confit with Gnocchi


  • 2 Portions of Gnocchi
  • 2 portions of taste of the lakes Duck Confit
  • Caramilzed red onion marmalade
  • Cooked beetroot
  • Roasted Walnut
  • Wild Mushrooms
  • Red wine beef stock
  • Pangrattato with Parmesan
  • Pecorino


  1. Preheat your oven to 180C 
  2. Bring a large pan of water to the boil and add a pinch of sea salt 
  3. Place the duck legs in an ovenproof dish. These will cook for a total of 15-18 minutes 
  4. After the duck has been in the oven for 5 minutes place a saucepan on a high heat and add 1tbsp of oil to the pan. Add the mushrooms and cook for 2-3 minutes. Then add the beetroot and cook for a further 3 minutes
  5.  Turn to a medium heat and add the stock to the pan. When this starts to boil add the red onion marmalade and mix through until it is combined into the stock. Turn down to a low heat 
  6. Add the gnocchi to the boiling water and cook for 5 minutes. Drain and add to the pan with the stock and mix in the pecorino cheese 
  7. Split the mixture between two plates and top with the parmesan and walnuts. Place the duck legs on top and Enjoy! 
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