Gnudi with duck confit, chestnuts and persillade  recipe
 Meaning ‘naked’ in Italian, these gnudi are anything but in this version: the dumplings are clothed in duck confit, crispy duck skin and a flavoursome parsley seasoning. Equipment and preparation: You will need a piping bag. 2 ready-made duck confit legs 2 ready-made duck confit legs 450g/1lb ricotta, drained 50g/1¾oz parmesan, grated pinch salt250g/9oz semolina flour 50g/2oz butter 3-4 strips cavolo nero 450g/1lb ricotta, drained 50g/1¾oz parmesan, grated pinch salt 250g/9oz semolina flour 50g/2oz butter 3-4 strips cavolo nero duck leg with skin removed (from above)2 shallots, finely diced2 tbsp chopped fresh parsley2 garlic cloves, chopped ½ tsp chopped fresh thyme leavespinch allspicepinch five-spice powder6 pre-cooked chestnuts, choppedsalt and freshly ground black pepper duck leg with skin removed (from above) 2 shallots, finely diced 2 tbsp chopped fresh parsley 2 garlic cloves, chopped ½ tsp chopped fresh thyme leaves pinch allspice pinch five-spice powder 6 pre-cooked chestnuts, chopped salt and freshly ground black pepper Method To make the confit duck, preheat the oven to 180C/160C Fan/Gas 4. Remove the skin from the duck and set aside any duck fat remaining in the tin or packet, along with the rest of the duck leg. Put the duck skin flat between two baking trays and bake for 15–20 minutes, or until crisp. Carefully remove from the oven and break the skin into shards. To make the gnudi, mix the ricotta with the parmesan and salt in a large bowl. Transfer the mixture to a piping bag. Put the semolina in a shallow tray and pipe the ricotta into strips on the tray. Cut the gnudi into small pieces and sprinkle with more semolina flour until totally covered. Heat the butter in a light-coloured pan over a medium heat. Stir to move the butter around as it melts. After about 5 minutes, the butter will turn golden-brown, any foam will subside and it will have a rich and nutty aroma. Blanch the cavolo nero in a pan of boiling water for 30 seconds. Carefully remove, drain and set aside.Prepare a pan of boiling, salted water and then boil the gnudi for 2 minutes, or until cooked through. Toss the gnudi in the browned butter to coat, along with the cavolo nero.Meanwhile, to make the persillade, shred the meat from the duck legs using your hands.Warm the meat in a pan with a little duck fat until crisp. Add the shallots, parsley, garlic, thyme, spices and chestnuts and toss together. Taste and season with salt and pepper. Keep warm. To serve, spoon some gnudi and cavolo into a serving dish, add some of the duck confit and finish with the crisp skin. To make the confit duck, preheat the oven to 180C/160C Fan/Gas 4. Remove the skin from the duck and set aside any duck fat remaining in the tin or packet, along with the rest of the duck leg. Put the duck skin flat between two baking trays and bake for 15–20 minutes, or until crisp. Carefully remove from the oven and break the skin into shards. To make the confit duck, preheat the oven to 180C/160C Fan/Gas 4. Remove the skin from the duck and set aside any duck fat remaining in the tin or packet, along with the rest of the duck leg. Put the duck skin flat between two baking trays and bake for 15–20 minutes, or until crisp. Carefully remove from the oven and break the skin into shards. To make the gnudi, mix the ricotta with the parmesan and salt in a large bowl. To make the gnudi, mix the ricotta with the parmesan and salt in a large bowl. Transfer the mixture to a piping bag. Put the semolina in a shallow tray and pipe the ricotta into strips on the tray. Cut the gnudi into small pieces and sprinkle with more semolina flour until totally covered. Transfer the mixture to a piping bag. Put the semolina in a shallow tray and pipe the ricotta into strips on the tray. Cut the gnudi into small pieces and sprinkle with more semolina flour until totally covered. Heat the butter in a light-coloured pan over a medium heat. Stir to move the butter around as it melts. After about 5 minutes, the butter will turn golden-brown, any foam will subside and it will have a rich and nutty aroma. Blanch the cavolo nero in a pan of boiling water for 30 seconds. Carefully remove, drain and set aside. Heat the butter in a light-coloured pan over a medium heat. Stir to move the butter around as it melts. After about 5 minutes, the butter will turn golden-brown, any foam will subside and it will have a rich and nutty aroma. Blanch the cavolo nero in a pan of boiling water for 30 seconds. Carefully remove, drain and set aside. Prepare a pan of boiling, salted water and then boil the gnudi for 2 minutes, or until cooked through. Toss the gnudi in the browned butter to coat, along with the cavolo nero. Prepare a pan of boiling, salted water and then boil the gnudi for 2 minutes, or until cooked through. Toss the gnudi in the browned butter to coat, along with the cavolo nero. Meanwhile, to make the persillade, shred the meat from the duck legs using your hands. Meanwhile, to make the persillade, shred the meat from the duck legs using your hands. Warm the meat in a pan with a little duck fat until crisp. Add the shallots, parsley, garlic, thyme, spices and chestnuts and toss together. Taste and season with salt and pepper. Keep warm. Warm the meat in a pan with a little duck fat until crisp. Add the shallots, parsley, garlic, thyme, spices and chestnuts and toss together. Taste and season with salt and pepper. Keep warm. To serve, spoon some gnudi and cavolo into a serving dish, add some of the duck confit and finish with the crisp skin. To serve, spoon some gnudi and cavolo into a serving dish, add some of the duck confit and finish with the crisp skin.