Cook the gnocchi in a pot of boiling water for the time indicated on the package. Set aside.
Reheat the duck legs as directed on the package (about 3 minutes in the oven). Set aside.
Heat the oil in a large, deep non-stick skillet.
Sweat the onions and garlic in the oil for about 2 minutes.
Add the carrots, celery, and red pepper.
Season with the herbs, salt and pepper.
Sauté for approximately 3 minutes.
Add the tomato sauce, chicken stock and maple syrup.
Bring to a boil.
Simmer gently for 15 minutes.
Add the beans and cooked gnocchi.
Cook for 5 minutes, or until all the vegetables are tender and everything is heated through. If the sauce is too thick, add a little water as needed.
Lay the duck legs on top.
Garnish with breadcrumbs and fresh herbs.
Serve immediately from the pan!
An original creation by Mélanie Marchand, @lecarnetdemc.ca
Photo credit: @audreyMcMahon
This recipe is inspired by cassoulet, a typical dish from the south of France. This recipe uses prepared duck legs confit from Brome Lake Ducks, which are simply reheated and served alongside delicious potato gnocchi in a tomato sauce for a gourmet side dish. A wonderful take on the French dish, served with an Italian accent!
