Smoked Duck Breast with Spaetzle

Ingredients

• 6 duck breasts
• 1 cup brown sugar
• 1 tsp diced garlic
• 1 tbsp dried thyme
• 2 tbsp 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 tbsp 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