Smoked Duck Breast over Spaetzle
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Ingredients
for
2
- Ingredients
- 16 ozs smoked duck legs (skin on)
- 2 tsps fresh thyme (chopped)
- 1 tsp kosher salt
- ½ tsp freshly ground Black pepper
- 1 cup currant Jam (or cherry jam)
- ½ cup chicken stock (divided)
- 1 Apple (cored and sliced)
Preparation
Kitchen utensils
1 Pot, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Peeler, 1 Grilling tongs, 1 Brush, 1 Grill, 1 Aluminum foil
Preparation steps
1.
Preheat oven to 375 F.
2.
Score duck fat and season duck with thyme, salt and pepper. Heat a large oven-proof sauté pan to medium high heat. When the pan is hot, gently place the duck breast in the pan fat side down. Cook for 12-15 minutes to render the fat.
3.
Sprinkle the apples around the duck and place the pan in the oven for about 10-12 minutes or until the duck meat registers 130 for medium rare. Remove from the oven and set aside.
4.
Next make the currant sauce by combining the currant jam with only 1/4 cup chicken stock in a small pot over a medium heat. Bring to a boil then reduce and simmer for 5 minutes. Save the remaining chicken stock in a small pot to warm on the stove top for serving the dish.
5.
Slice the duck breast and serve slices of the duck over a mound of prepared spaetzle noodles. Top the duck with the roasted apples, and the drizzle currant sauce on the plate near the noodles and a small ladle full of hot chicken stock, if desired.
