Duck breast with vanilla quinces and homemade hazelnut spaetzle

Name: Duck breast with vanilla quinces and homemade hazelnut spaetzle
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 300 g Flour; 4 Eggs (Gr. M); 7-10 Tbsp salt and pepper; 7-10 Tbsp Sugar; 6 TABLESPOONS Mineral water; 2 Duck breast fillets (approx. 400 g each); 2-3 TABLESPOONS Hazelnut flakes; 5 TABLESPOONS Lemon juice; 1 kg Quinces; 1 Vanilla pod; 4 TABLESPOONS Butter; 1/4 l apple juice; 75 g Lamb's lettuce; 1 red onion; 2 TABLESPOONS light balsamic vinegar; 1 TEASPOON Dijon mustard; 3 TABLESPOONS Olive oil; 1 TEASPOON Cornstarch

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

300 g Flour
4 Eggs (Gr. M)
7-10 Tbsp salt and pepper
7-10 Tbsp Sugar
6 TABLESPOONS Mineral water
2 Duck breast fillets (approx. 400 g each)
2-3 TABLESPOONS Hazelnut flakes
5 TABLESPOONS Lemon juice
1 kg Quinces
1 Vanilla pod
4 TABLESPOONS Butter
1/4 l apple juice
75 g Lamb's lettuce
1 red onion
2 TABLESPOONS light balsamic vinegar
1 TEASPOON Dijon mustard
3 TABLESPOONS Olive oil
1 TEASPOON Cornstarch

Directions

1
For the spaetzle, mix 300 g flour, eggs, 1 teaspoon salt and mineral water to a smooth, thick dough. Let dough rest for about 1 hour.
2
Preheat oven (electric cooker: 100°C/circulating air: not suitable/gas: see manufacturer). Wash meat, dab dry. Scratch the skin more often, but do not cut into the meat. Roast nuts without fat and remove.
3
Fry the duck breast in the hot pan without fat for 5-6 minutes on the skin side first, then continue to fry for 1-2 minutes on the meat side. Season with salt and pepper and place on a tray. Bake in the oven for about 50 minutes.
4
Pour away the duck fat, put the pan aside.
5
Mix lemon juice and about 1 l water. Wash, quarter, peel and core the quinces. (Attention! They are very hard.) Cut them into slices and put them immediately into the lemon water. Cut the vanilla pod lengthwise and scrape out the pulp.
6
Melt 1 tablespoon of butter in the pan set aside. Fry the drained quinces, vanilla pod and vanilla pulp in the butter. Sprinkle 2 tablespoons of sugar over it and briefly caramelise lightly. Add apple juice and bring to the boil.
7
Cover and simmer for 25-30 minutes until the quinces are soft, but not yet crumbled.
8
In the meantime boil up plenty of salted water. Press or scrape the spaetzle dough in portions directly into the boiling water using a spaetzle press or on a spaetzle wheel. Bring to the boil and simmer until the spaetzle rise to the surface.
9
Lift out with a skimmer, quench in a sieve and drain well.
10
Clean, wash and drain the lamb's lettuce. Peel onion and cut into rings. Mix vinegar, mustard, salt, pepper and sugar. Fold in oil. Place a few lettuce leaves in each bouquet and put them into the onion rings.
11
Drizzle with vinaigrette.
12
Mix the starch and 2 tablespoons of water and bind the quince stock with it. Season to taste with pepper. Heat 3 tablespoons of butter in a second pan, fry the spaetzle in it while tossing and sprinkle with nuts. Cut the meat open.
13
Dress everything.