John Myers
Contents
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Ingredients
- 2 Duck breast fillets
- 300 g Brussels sprouts
- 2 tbsp Diced Kat ham
- 80 g Butter
- Salt pepper
- 500 ml Mulled wine
- 300 ml Poultry stock
- 3 Shallots
- 200 g Speculaas
- 150 g Flour
- 1 tsp Sugar
- 3 Eggs
- 40 ml Carbonated water
- 0,5 tsp Cinammon
Instructions
- 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.
Nutrition
Serving: 100gCalories: 154kcalCarbohydrates: 9.9gProtein: 1.9gFat: 9g
