Duck-spätzle pot

Name: Duck-spätzle pot
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 Duck breasts (à approx. 300 g); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Oil; 2 stem(s) Thyme; 2-3 TEASPOONS fine chicken broth (instant); 1 package (450 g) frozen soup vegetables; 200 g fresh spaetzle (refrigerated shelf); 4 TSP Mango Chutney; 7-10 Tbsp Thyme

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

2 Duck breasts (à approx. 300 g)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Oil
2 stem(s) Thyme
2-3 TEASPOONS fine chicken broth (instant)
1 package (450 g) frozen soup vegetables
200 g fresh spaetzle (refrigerated shelf)
4 TSP Mango Chutney
7-10 Tbsp Thyme

Directions

1
Remove the skin from the duck breast. Wash the meat, dab dry and season with salt and pepper. Heat oil in a pan and fry the duck breast on both sides. Cook the meat in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes. Wash the thyme, dab dry, remove the leaves and chop coarsely.
2
After approx. 10 minutes bring 800 ml of water to the boil, add chicken stock and vegetables. Let the soup simmer for about 5 minutes. In the last minute add the spaetzle. Take the duck out of the oven and let it rest for about 5 minutes, then cut it into slices. Arrange the soup on 4 plates, arrange the duck breast slices in the middle and put 1 teaspoon of chutney on each duck breast