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Smoked Duck Breast with Spaetzle

This recipe was part of a Tablas Creek wine dinner at 3rd Corner Bistro and Wine Bar in Encinitas, California. The meatiness and fruitiness of the duck dish made a beautiful foil for the similar flavors of the Mourvèdre.

Serves: 6

Ingredients

  • 6 duck breasts
  • 1 cup brown sugar
  • 1 tsp diced garlic
  • 1 tbsp dried thyme
  • 2 tbsps balsamic vinegar
  • 1 tbsp soy sauce
  • 1 tbsp Worcestershire sauce
  • 1 quart canola oil
  • 1 cup flour
  • 1 tsp salt
  • ½ tsp ground white pepper
  • ½ tsp nutmeg
  • 2 large eggs
  • ¼ cup milk
  • 3 tbsps butter
  • ¼ cup chives, chopped
  • 1 cup demi glase
  • 1 cup chicken stock
  • ¼ cup frozen or fresh cherries
  • 1 tbsp honey
  • 1 tbsp butter

Directions

  • Marinate duck breasts for 24 hours. Grill over charcoal with hickory chips for 5 minutes per side. Finish in oven to desired temperature (6-7 minutes at 350 degrees for medium rare).
  • Combine dry ingredients in a bowl. Mix together milk and eggs. Make a well in the dry mix and add wet mix. Fold together to form dough.
  • Push the dough through the holes of a colander, and cook in salted simmering water for 3-4 minutes. They will float. Strain and cool. Sauté spaetzle in butter until crisp and golden, and finish with fresh chives and parsley.
  • Thin the demi glace with the chicken stock. Season with salt and pepper and add in chopped fresh or frozen cherries and honey to taste. Finish with butter.
  • To serve, slice duck breast into thin slices and layer over spaetzle. Spoon over sauce and garnish with parsley and chives.

Pairs With: Esprit de Tablas/Beaucastel, Panoplie, Mourvedre