John Myers
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Duck Breast with Vanilla Quince and Hazelnut Spaetzle
The perfect duck breast with vanilla quince and hazelnut spaetzle recipe with a picture and simple step-by-step instructions.
spaetzle
- 300 g Flour
- 4 piece Eggs
- 1 pinch Salt
- 6 tbsp Natural mineral water
- 5 tbsp Hazelnut oil
- 1 tbsp Butter
- 1 tbsp Sliced hazelnuts
duck
- 1200 g Duck breast
- 3 tbsp Ground hazelnuts
- 1 pinch Salt
- 1 pinch Pepper
Quinces
- 5 tbsp Lemon juice
- 1 l Water
- 5 piece Quinces
- 1 piece Vanilla pod
- 4 tbsp Butter
- 1 tbsp Sugar
- 500 ml Apple juice
- 1 pinch Pepper
- 1 tbsp Food starch
salad
- 100 g Lamb’S lettuce
- 2 piece Red onions
- 4 tbsp Balsamic vinegar
- 2 tsp Dijon mustard
- 1 pinch Sugar
- 6 tbsp Olive oil
spaetzle
- For the spaetzle, mix the flour, eggs, salt and mineral water into a smooth dough. Let the dough rest for about 1 hour.
- Bring plenty of salted water to the boil. Press or scrape the spaetzle dough in portions through the spaetzle press or on a spaetzle grater directly into the boiling water. Bring to the boil and simmer until the spaetzle rise to the surface. Lift out with a slotted spoon, quench in a sieve and drain well.
- Heat the butter and hazelnut oil in a second pan, toss the spaetzle in it and sprinkle with nuts.
duck
- Preheat the oven to 100 ° C for the duck. Wash the meat and pat dry. Score the skin several times, taking care not to cut into the meat.
- Lightly toast the ground nuts without fat and remove them. Fry the duck breast in a hot pan without fat, first on the skin side for 5-6 minutes, then continue frying on the meat side for 1-2 minutes. Season with salt and pepper and place on a baking sheet. Fry in the oven for about 50 minutes. Pour away the duck fat, set the pan aside.
Quinces
- For the quinces, mix the lemon juice and water. Wash, quarter, peel and core the quinces. Cut into wedges and immediately place in the lemon water.
- Cut the vanilla pod lengthways and scrape out the pulp. Melt the butter in the duck pan. Sauté the drained quince, vanilla pod and pulp in the butter. Sprinkle the sugar over it and let it caramelize briefly. Pour in the apple juice, bring to the boil. Cover and simmer for 25-30 minutes, until the quinces are soft but not yet disintegrated.
- Mix the starch and water and bind the quince stock with it. Season to taste with pepper.
Lamb’s lettuce
- Clean, wash and drain the lamb’s lettuce. Peel the onions and cut into thin rings. Mix the vinegar, mustard, salt, pepper and sugar together.
- Beat the oil under it. Place a few lettuce leaves on the bouquet and place in onion rings. Drizzle with vinaigrette.
- Serve everything together.
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