Fried spaetzle Shanghai

Name: Fried spaetzle Shanghai
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 Duck breasts (300 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Aluminium foil; 1 TABLESPOON Oil; 350 g Carrots; 25 g Butter; 1 small bunch of spring onions; 1 package (400 g) Egg spaetzle (cooling shelf); 3-4 Tbsp Soy sauce; 100 g Bean sprouts; 4 Chillies to garnish

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 Duck breasts (300 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Aluminium foil
1 TABLESPOON Oil
350 g Carrots
25 g Butter
1 small bunch of spring onions
1 package (400 g) Egg spaetzle (cooling shelf)
3-4 Tbsp Soy sauce
100 g Bean sprouts
4 Chillies to garnish

Directions

1
Wash duck breasts, pat dry and make a diamond-shaped incision in the skin. Season all around with salt and pepper. Fry on the skin side for 6-8 minutes until crispy. Turn the duck breasts and cook for another 6-8 minutes.
2
Wrap in aluminium foil and leave to rest. Meanwhile peel and wash the carrots, cut them in half lengthwise and cut them into thin slices. Clean and wash spring onions and cut them into small pieces. Heat oil in a pan.
3
Sweat carrots in it until transparent. Add butter and heat up. Add spring onions and spaetzle and fry for 5-6 minutes while turning. Deglaze with soy sauce, season with salt and pepper. Wash the bean sprouts and drain.
4
Cut the duck breasts into thin slices. Add sprouts and meat to the pan and carefully fold in. Arrange on plates garnished with chilli pepper.