Ricotta Gnocchi with Chanterelles and Peas

For the Gnocchi:

4 cups ricotta (from two 16-ounces containers)

2 large eggs

1 cup finely grated Parmesan

2 teaspoons kosher salt

Freshly ground black pepper

1 cup all-purpose flour

Line a baking dish with 3 layers of paper towels; spoon ricotta onto paper towels and let sit 20 minutes (if the ricotta is too wet, the dough won’t hold together).

Combine ricotta, eggs, Parmesan, and salt in a food processor; season with pepper and process until smooth. Add flour and pulse just to combine (mixture should be smooth and fairly wet). Transfer gnocchi mixture to a pastry bag fitted with 1/2″ round tip or a large resealable plastic bag.

Bring a large wide pot of water to a boil. Add some salt and then reduce the heat to simmering. If using a resealable plastic bag for gnocchi mixture, cut a 1/2″ opening in bottom of bag. Working in 3 batches, pipe dough into pot, cutting off 1″ lengths with a paring knife and letting dough drop into water. Cook until doubled in size, about 3 minutes. Using a slotted spoon, transfer gnocchi to a lightly oiled baking sheet.

*The gnocchi mixture can be made 1 day ahead. Cover pastry tip and chill.

For the Gnocchi Sauce

2 tablespoons olive oil, plus more

2 shallots, thinly sliced

Kosher salt

2 cup chanterelles, cleaned cut into bite-sized pieces

1 cup shelled fresh peas (from about 1 pound pods) or frozen peas, thawed

¼ cup chicken or vegetables stock

1/4 cup (1/2 stick) unsalted butter

Freshly ground black pepper

To serve:

Chopped fresh chives, finely grated Parmesan, and finely grated lemon zest

Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the shallots, season with salt and then cook until soft and translucent. Add the mushrooms and continue to cook until slightly softened, about 5 minutes.

Add gnocchi, peas, butter, and the stock to skillet with chanterelles. Cook, tossing gently, until vegetables are warm and sauce has thickened slightly, about 2 minutes, season with salt and pepper. Serve topped with chives, Parmesan, and lemon zest.

Duck Noodle Soup

For the Broth:

2 Pekin ducks with giblets*

salt and pepper

1 T. vegetable oil

1 medium onion, peeled and chopped

1 medium carrot, peeled and chopped

2 cloves garlic, peeled and crushed

4 quarts chicken stock

4 ½ “-thick slices fresh ginger

1 cinnamon stick, crushed

2 whole cloves

4 star anise 

To Garnish:

8 sprigs cilantro

1 cup bean sprouts

16 dried shiitake mushroom, reconstituted

4 baby bok choy

1 green onion, thinly sliced

6 small chilies, sliced thinly

Garlic chili sauce

For the Noodles:

½ lb of fresh ramen or other wheat noodles

Remove the giblet bag form the duck. Chop up neck, Reserve the liver for another dish. Remove the legs and the breasts from the duck. . Reserve the duck legs for another dish. Chop up the duck carcass with a cleaver, removing as much of the skin as you can. Score the skin on the breast. Season with salt and pepper. Put on a plate and refrigerate.

Heat the vegetable oil in a large pot. Brown the chopped up neck, giblets (heart and gizzard) and carcass in batches, being careful not to burn them but getting the well browned. Remove pieces to a plate.

Add the vegetables and cook until golden brown. Return the carcass to the pot along with the chicken stock, ginger cinnamon, cloves and star anise. Bring to a boil and then turn down the heat to a gentle simmer. Cook for 2 hours, skimming off the fat and scum that comes to the surface as it cooks.

When the stock is ready, strain through a fine-meshed strainer.

While the duck broth is cooking, cook the duck breasts. Place them, skin side down in a frying pan over a medium low heat and cook slowly, rendering out as much fat as you can. When the fat has rendered out and the skin is brown and crispy, remove to a plate and reserve until the broth is ready. Strain and reserve the fat too.

When the broth is ready, finish cooking the duck breasts: Heat a tablespoon or two of the reserved duck fat in a frying pan skin over a medium high heat. Add the duck breast, skin side down and cook for a couple of minutes and then turn it over on to the other side. Cook for a further 3-4 minutes until the breast feel a little firm. Remove the duck from the pan and let rest on a plate skin side up.

Bring a pot of water to a boil and add the noodles. The fresh ramen will take about 4 minutes, other wheat noodles may take longer. Add the bok choy for the last 2 minutes to wilt. Strain.

Meanwhile reheat the broth, adding the shiitake mushrooms.

Place the noodles in mounds in the heated soup bowls. Add enough broth to almost come up to the top of the noodles. Add the bok choy. Slice the duck breast and place slices on top. Garnish with cilantro sprigs and bean sprouts.

Pass the sliced chili peppers and garlic chili sauce separately.

*The duck legs can be browned and cooked along with the carcass. When the stock is strained save the legs, remove the skin and discard. Shred the meat and add it in to the soup.