John Myers
Crispy Duck Breast on Mulled Wine Sauce with Speculoos Spaetzle and Brussels Sprouts
The perfect crispy duck breast on mulled wine sauce with speculoos spaetzle and brussels sprouts recipe with a picture and simple step-by-step instructions.
- 2 Duck breast fillets
- 300 gr Brussels sprouts
- 2 tbsp Diced Kat ham
- 80 g Butter
- Salt pepper
- 500 ml Mulled wine
- 300 ml Poultry stock
- 3 Shallots
- 200 gr Spekulatius
- 150 gr Flour
- 1 tsp Sugar
- 3 Eggs
- 40 ml Carbonated water
- 0,5 tsp Cinammon
- 1st spaetzle: finely grind the speculoos, beat the eggs with sugar, cinnamon and salt, add the sifted flour, water and speculoos, stir well and let sit for 15 minutes.
- Mulled wine sauce: sauté diced shallots in 25 g butter until translucent, then add the stock and mulled wine (bought ready-made or homemade) and reduce to approx. 250 ml. The onions alone thicken the sauce. If not, just stir in some starch and add it.
- Wash the duck breast, pat dry, season with salt and pepper. Sear on the skin side without fat for approx. 8 minutes. Another 5 minutes on the meat side, then put in the oven for approx. 10 minutes at 100 C. The cooking times vary depending on the size of the duck breast !!!
- Cook the Brussels sprouts in salted water, drain. Leave the ham in 25 g butter and pour over the Brussels sprouts.
- Bring the salt water to the boil and scrape in the spaetzle or press it through a press. When they are ready, add 30 grams of butter to the pan and toss the spaetzle in it.
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