Duck Breast with Walnut Spaetzle, Mulled Wine Shallots and Brussels Sprouts Leaf Salad

5 from 7 votes
Total Time 2 hours 10 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 190 kcal


  • 250 g Flour
  • 100 g Ground walnuts
  • 4 Eggs
  • 12 g Chopped parsley
  • 1 tsp Salt
  • 0,125 L Water
  • 3 handfuls Brussels sprouts leaves
  • 6 cl Rapeseed oil
  • 1 cl Raspberry vinegar
  • 1 tsp Mustard
  • 2 Potatoes
  • Salt, pepper, sugar
  • 3 Duck breasts
  • 3 Quartered onions
  • 4 Garlic cloves crushed
  • 1 Rosemary sprig
  • 1 tsp Thyme leaves
  • 12 Peeled shallots
  • 0,25 L Mulled wine
  • 0,25 L Poultry stock
  • 1 Cinammon
  • 1 Star anise
  • 1 Cardamom capsule
  • 3 tsp Tomato paste
  • 3 tsp Sugar


1. Walnussspätzle

  • Mix the flour, walnuts, eggs, parsley and salt together well. Gradually add water until the desired consistency is achieved (the dough should be bubbling). Let the dough rest for at least 30 minutes. In the meantime, put on a large saucepan with heavily salted water. When the water boils, briefly blanch the Brussels sprouts leaves, remove and rinse in a bowl of cold, salted water. (The leaves should not lose their structure) Then set aside. Press (scrape) the spaetzle dough into the boiling water with a spaetzle press (or spaetzle board). When the spaetzle swim on top, skim and drain. (Spread out on a sheet, do not stick to each other)

2. Rosenkohlblattsalat

  • Peel the potatoes and cut into small cubes 4x4 mm and fry them in a pan with a little oil until golden. In the meantime, mix the vinigrat made from oil, vinegar, salt, pepper, sugar and mustard. Put aside. Place the potato cubes on a chicken crepe and set aside.

3. Entenbrust

  • Cut off any excess skin, tendons and fillet from the breasts. Cut the skin crosswise as finely as possible. Place the duck breast skin side in a cold pan (without oil!). Now turn on the hotplate to 3/4 heat. Fry the quartered onions, garlic, rosemary and thyme. Do not turn the duck over until the fat is fried and the skin is nicely seared, only briefly fry from the underside. Season with salt and pepper and cook pink in the oven at 120 ° C for approx. 20 to 30 minutes.

4. Glühweinschalotten

  • If necessary Pour excess fat out of the pan. Add tomato paste and sugar and roast. Deglaze with a dash of mulled wine and remove the remaining ingredients from the pan. Add the stock and the rest of the mulled wine, as well as the shallots and spices. Reduce the shallots until they are thick. In the meantime, fry the spaetzle in butter (or walnut oil). Keep both warm. When the duck breasts are ready, crunch up the skin under the grill (brush with ice-cold salt water in between). Season the shallots to taste, fold the Brussels sprouts leaves into the vinegar pan. The potato crutoins can also be roasted again in the oven when they are no longer crispy. To serve, cut open the duck breast and place on the spaetzle, pour a little mulled wine sauce over the shallots and add the Brussels sprouts salad. Have fun and enjoy your meal!


Serving: 100gCalories: 190kcalCarbohydrates: 24.3gProtein: 3.9gFat: 7.2g
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Written by John Myers

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.

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