West Shore Cafe Recipe: Crisp Duck Breast

| December 18, 2013 | 0 Comments

Chef Mike Davis’ signature Crisp Duck Breast with Chanterelle Mushrooms and Purple Potato Gnocchi, photo courtesy West Shore Café and Inn

From Mike Davis, executive chef at the West Shore Café and Inn

Makes 3 to 4 servings


2 large duck breasts, trimmed of excess fat

3 tablespoons olive oil

1 tablespoon fresh garlic, finely chopped

½–¾ pounds fresh chanterelle

mushrooms, cleaned

¼ cup dry white wine

₁⁄₃ cup low-sodium chicken broth

½ stick unsalted butter

4 cups potato gnocchi (see recipe)

1 tablespoon fresh thyme, finely chopped

1 tablespoon fresh oregano, finely chopped

2 tablespoons Italian parsley, finely chopped

Kosher salt

Freshly ground black pepper



1. Heat a heavy-bottomed sauté pan to medium-high. To prepare the duck breast, first score the skin side several times in a crisscross fashion. Season the breasts on both sides with salt and pepper then place them skin-side-down into the warm pan. Slowly cook until the skin becomes golden brown. Turn duck breasts over and turn off heat. Let duck breasts cook flesh-side-down until done (the breasts should give off enough fat, but if they begin to stick feel free to add a little olive oil).

2. Heat a separate sauté pan to medium-high. Add olive oil and garlic and sauté briefly. Add mushrooms and sauté for several minutes until the mushrooms soften. Add white wine and simmer until reduced by half. Pour in chicken stock and bring back to a simmer. Cook for about 5 to 10 minutes. To finish the mushrooms, add in butter and let melt.

3. To complete the dish, add cooked gnocchi to the mushrooms along with chopped fresh herbs and carefully toss to incorporate all of the ingredients. Season to taste with salt and pepper.

4. To plate the dish, spoon out the mushroom-gnocchi mixture onto a serving plate along with some of the cooking liquid. Thinly slice the duck breast and lay over the top.

Potato Gnocchi

This recipe makes more than you’ll need. To save, freeze the un-boiled gnocchi in a single layer then place in an airtight container for future use.



1 pound purple potatoes (russets will work fine)

¾ cup to 1 cup all-purpose flour

1 large egg

1 egg yolk

1 tablespoon kosher salt



1. Preheat oven to 350°. Using a fork or small knife, puncture the skin of the potatoes in several places. Place potatoes on a baking sheet and bake for about 30 to 40 minutes until potatoes are soft to the touch. Remove from oven.

2. While potatoes are still hot, split each in half and remove the insides. Discard the skin (using a towel to hold the warm potatoes is a smart move).

3. Run the potatoes through a food mill or ricer onto a clean working surface. Form the riced potatoes into a mound then make a well in the center. Place ½ cup of flour in the well, then add eggs. Season with kosher salt.

4. Using your fingers, start to mix the eggs with flour then incorporate the potato. Shape the “dough” into a ball, then roll it lightly in flour (be careful not to overwork the dough but be sure the flour, egg and potato are incorporated evenly. If the dough feels too moist and tends to stick, then add a touch more flour).

5. To create gnocchi, start by pulling off a section of the dough and roll it by hand on a slightly floured surface. Roll it into a perfect cylinder about ½-inch thick.

6. Using a dough cutter or knife cut the cylinder into ½-inch pieces.

7. To finish the gnocchi, place them, in small batches, into a pot of boiling water that’s been lightly salted.

8. The gnocchi are cooked when they rise to the surface. Use a slotted spoon to remove them from the pot. Place cooked gnocchi onto a baking sheet then drizzle with a little olive oil to prevent sticking.


Category: Wine & Dine

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