Gnudi with crisp duck confit, chestnuts and persillade

Matt Tebbutt recipe

Preparation time
30 mins to 1 hour

Cooking time
30 mins to 1 hour

Serves
Serves 2


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the confit duck

  • 2 ready-made duck confit legs

For the gnudi

  • 450g/1lb ricotta cheese, drained
  • 50g/1¾oz parmesan cheese, grated
  • pinch salt
  • 250g/9oz semolina flour
  • 50g/2oz butter
  • 3-4 strips cavolo nero

For the persillade

  • duck leg with skin removed (from above)
  • 2 shallots, finely diced
  • 2 tbsp chopped fresh parsley
  • 2 garlic cloves, chopped
  • ½ tsp chopped fresh thyme leaves
  • pinch allspice
  • pinch 5 spice
  • 6 pre-cooked chestnuts, chopped
  • salt and freshly ground black pepper
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