Method

• 1.
  Preheat oven to 180°C, grease and line a baking tray with baking paper.
• 2.
  For the gnocchi, place potatoes on prepared tray and roast for 45 minutes or until tender. Set aside for 5 minutes to cool slightly. When cool enough to handle, scoop flesh into a bowl. Discard skins. Pass the potato flesh through a fine sieve or ricer into a separate bowl. While still warm, add the chestnut puree, egg yolks and half the flour to potatoes.
• 3.
  Gently combine with fingers, then add remaining flour until a dough forms. Dust work surface with extra flour, cut dough into small pieces and roll into long 2.5cm thick sausages. Cut into 2.5cm squares and place on a floured tray.
• 4.
  In batches, cook gnocchi in boiling salted water for 90 seconds or until they float, then cook for a further 30 seconds until firm. Remove with a slotted spoon and refresh in iced water. Strain, then coat with oil and set aside. Repeat with the remaining gnocchi.
• 5.
  For the sauce, combine all ingredients in a pan over high heat. Bring to the boil, then cook, stirring occasionally, for 10-15 minutes until reduced by half. Keep warm.
• 6.
  Using a sharp knife, score the duck skin in lines 1cm apart. Line a deep wok with 2 layers of aluminium foil and add wood chips. Place wok over high heat for 5 minutes or until chips begin to smoke.
• 7.
  Place duck on an elevated rack in the wok, and cover wok tightly with foil to trap in smoke. Reduce heat to low, then smoke for 15 minutes to infuse. Remove duck from wok.
• 8.
  Heat a frypan over high heat. Add duck, skin-side down, and cook for 3 minutes or until fat has rendered. Turn and cook for a further 1 minute or until duck is just cooked. Transfer to a plate and rest, loosely covered with foil, for 5 minutes.
• 9.
  Blanch kale in a pan of boiling water for 5 seconds or until bright green. Strain and drizzle with half the olive oil. Keep warm.
• 10.
  Heat remaining 2 tsp oil in a frypan over high heat. Add gnocchi and cook for 1 minute each side or until slightly caramelised. Divide among serving plates with kale.
• 11.
  Cut duck into 4 slices, arrange around gnocchi and kale. Drizzle with sauce and scatter with micro herbs to serve.