Gnocchi With Duck And Porcini Mushroom Ragout

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The (ex)Expatriate's Kitchen


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4 duck breasts skin-on

1 strip of bacon

3 shallots, chopped

3 oz. tomato paste

8 sprigs of fresh thyme

1/2 cup red wine

1/2 oz. dried porcini, steeped for 1/2 hour in 1 cup of boiling water

2 oz glace de canard (duck demi-glaze)

3 tbs. butter

black pepper to taste

shavings of parmesean for garnish

2 packages good prepared gnocchi

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