Roasted Duck leg with Gnocchi and red currant sauce.
500g of gnocchi ( We used gluten free gnocchi)
2 duck legs
150g red currant jelly
1tbsp red wine vinegar
1 vegetable stock cube
100ml of water.
To begin with season the duck leg and place in the oven on a wire rack in a roasting tin for 40 minutes on a heat of 180C.
Whilst waiting for the duck leg place the red currant jelly, red wine vinegar stock cube and water into a saucepan and cook until thick and the jelly has melted. Once cooked leave to one side.
With 5 minutes to go on the duck leg, boil the Gnocchi in a saucepan of salted water, until the gnocchi rises to the top.
Whilst the gnocchi is cooking reheat the red currant sauce. Once all components are cooked plate up and enjoy.