Demonstrated in store by a local Chef “Dean Smith” who introduced me to cook duck!
- 4 fresh duck legs
- 1 Lt. rendered duck fat
- Fresh rosemary
- Sea salt
- Freshly ground black pepper
- 200g washed baby spinach leaves
- 250g oyster mushrooms
- 1 clove garlic
- Balsamic vinegar
- 20g butter
Spatzle Batter
- 300g plain flour
- 3 eggs
- 300ml milk
- Sea salt
- 50g parmesan cheese
Season duck legs with salt, pepper, garlic and rosemary and set aside.
Heat duck fat in heavy based deep pan until melted.
Immerse duck legs in melted duck fat and bring to boil then turn down to simmer immediately. Cover pan and simmer gently for 1 hour. Take off heat and allow duck to cool in fat.
To make spätzle batter place flour, salt and grated parmesan into mixing bowl and make a well in the centre. Add eggs and whisk to thick batter. Add enough milk to loosen batter and set aside. Bring 4lt of water to boil and season with salt. Scrape batter from a board using a metal scraper as per demonstration. Boil spätzle for a minute or two then scoop from pot and place into cold water to cool. Repeat until all batter is cooked. Drain spatzle and set aside.
To assemble heat a cast iron grill plate/pan over medium heat. Drain duck legs from fat and place skin side down onto grill plate/pan. Cook until skin is crisp 3-4 min then turn over and continue cooking for another 3-4 min. While duck is cooking heat a nonstick pan over medium heat. Melt butter until foaming and add spätzle. Toss in torn up oyster mushrooms and cook until golden brown. Toss in spinach and wilt for 30 seconds and serve immediately. Place duck leg on top and drizzle over balsamic and truffle oil.
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