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 300mlContinue reading “Confit of duck leg with mushroom and spinach spätzle”
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