Cut the duck breasts crosswise on the skin side with a sharp knife and rub salt and pepper. Heat half of the butter and fry the duck breasts skin side down in the pan. Turn and fry the bottom. Place in an ovenproof dish and finish cooking in the oven at 120 degrees (top / bottom heat). The meat should be pink.
Add the remaining butter to the pan over a moderate heat with the duck juice and stir. Add the cognac and mango chutney as well as a quarter of a mango, diced into small pieces. Reduce a little over low heat.
In the meantime, halve, peel and slice the remaining mangoes.
Puree the sauce through a sieve, season with salt and pepper and thicken with a teaspoon of potato starch.
Peel and boil the potatoes and mash them while they are still warm. Gradually add the flour and a little salt and work everything into a soft but elastic dough.
Shape the dough into rolls (approx. 2 cm in diameter) and cut off pieces approx. 3 cm long. Hold a fork in your left hand (prongs down) and press the pieces of dough onto it so that grooves appear. Put in boiling water - when the gnocchi float on top, they're done.
Cut the sage into large pieces and heat with butter in the pan. Add the gnocchi and toss gently.
Cut the duck breast into slices, insert the mango slices between them and arrange on the plate. Add the gnocchi and sauce.
Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.