Recipe: LoLuk Bistro's rose duck breast with homemade Provençal gnocchi

by Guillaume Le Gal, Chef at LoLuk Bistro, Sydney

Co-owners and brothers Luc and Loïc La Joye have set out to present the food of their childhood, with favourites and classics from the south of France. The all-French culinary team and front of house brigade ensure a truly authentic experience.

LoLuk Bistro is beautiful and cosy inside, with stone walls and white linen-covered tables, while at the back there’s an attractive courtyard. This is a great restaurant with excellent service and a wonderful atmosphere. The food is absolutely beautiful and fresh, the produce is of the highest quality, and the dishes are photo-worthy. 

Serves: 4



1kg (4 pieces) duck breast


1 litre beef stock

1 onion, diced

1 carrot, diced

1 fennel, diced

1 leek, diced

1 sprig, rosemary

200ml port


500g potatoes

1 egg yolk

125g plain flour

1 pinch sea salt


125ml extra virgin olive oil

20g parmesan cheese

1 small bunch fresh basil

5 rocket leaves

50g pine nuts



Heat olive oil in a pan. Cook the duck breasts skin side down for one minute or until skin is crisp. Place the duck breasts in the oven at 180°C for five minutes, skin side up. Remove from oven and allow to rest.  

Your duck is ready!


Cook onion, carrot, fennel, leek and rosemary in a pan over medium heat in olive oil. Once caramelised, add beef stock and port. Cook until the liquid is reduced to half. Remove from heat and set aside.

Your sauce is ready!


Boil, peel and mash the potatoes until smooth; allow to cool. Once cooled, mix in egg yolk, flour and salt. Knead the mixture until it forms a dough. Roll dough into a rope and cut into 1cm pieces. 

Your gnocchis are ready!



Blend all ingredients. 

Your pesto is ready!


To assemble

Boil gnocchis in a large pot of boiling water until they are floating, drain and stir through with pesto. Divide onto four serving plates.

Cut each duck breast into one centre metre slices and place on each serving plate next to the gnocchis. Pour sauce over duck breasts.

Your dish is ready!