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Duck with Red Wine Sauce and Blue Cheese Gnocchi

Ingredients:
½ duck breast
1 tbsp olive oil
1 tbsp white wine vinegar
2 tbsp balsamic vinegar
1 glass red wine
For the gnocchi
¾ potato, peeled and diced
140g/5oz plain flour
2 tbsp olive oil
150ml/5fl oz double cream
85g/3oz dolcelatte cheese

Preparation:
1. Score the skin of the duck.
2. Pan-fry for 4-5 minutes on each side in the olive oil.
3. Remove the duck from the pan and pour out most of the oil.
4. Add the vinegars and wine and simmer for 3-4 minutes until the liquid reduces and thickens to a syrup.
5. To make the gnocchi, boil the potato until tender, then drain well.
6. Pass the potato through a potato ricer or mash thoroughly.
7. Mix the potato into the flour.
8. Roll out into a sausage and cut into 2.5cm/1in pieces.
9. Heat the oil and fry the gnocchi for 2-3 minutes.
10. Pour over the cream and simmer for one minute.
11. Crumble over the cheese, and stir until the cheese has melted.
12. Pour the syrup on the plate, slice the duck and place it on top.
13. Put the gnocchi on the side and serve.