Pan Roast Duck Breasts with Grain Mustard and Gnocchi

Duck rubbing mixture:
2 Muscovy duck breasts
2 tablespoons of dried thyme
4 tablespoons of grainy mustard
1 tablespoon of soya sauce

The gnocchi:
2 cups of frozen gnocchi
1/2 cup of frozen peas
10 sage leaves, thinly sliced
2 tablespoons of butter
salt and pepper

Duck rubbing mixture:
Place all ingredients into a re-sealable plastic bag, seal it and mix well, rubbing mixture all over the duck breasts.  Put into refrigerator for 30 minutes.





The duck:

Remove duck breasts from plastic bag and with a sharp knife score the fat at 1-inch wide intervals.  Turn the breasts on a 90-degree angle and score again to form a criss-cross pattern.  This will help to prevent shrinkage during cooking.
 
Place a skillet over medium-high heat and when very hot begin to sear the duck breasts, skin side down.  Cook for 10 minutes and then turn and cook for an additional 3 to 5 minutes.  Duck breasts should be medium-rare.  Allow to rest for 15 minutes so the juices may be reabsorbed.

The gnocchi:

Put a large pot of water on to boil.

Salt the boiling water and add the gnocchi.  When it begins to float it is done, about 3 to 5 minutes.  Drain in a colander.

Heat a large sauté pan and melt the butter.  Add the cooked gnocchi and the peas and sauté for about 3 minutes.  Stir in the sage and season with salt and pepper.

To serve, slice the duck breasts thinly.  Place a large spoonful of gnocchi in a bowl and arrange slices of duck around it.