Spätzle \"Shanghai\" with duck breast

Name: Spätzle \"Shanghai\" with duck breast
Yield: 1
Ingredients: 2 Duck breasts (à approx. 300 g); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 400 g Carrots; 1 collar Spring onions; 4 Chillies; 1 TABLESPOON Oil; 1 (400 g) Bag of fresh spaetzle (cooling shelf); 3-4 Tbsp Soy sauce; 7-10 Tbsp Aluminium foil

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

Ingredients

Servings: 1

2 Duck breasts (à approx. 300 g)
7-10 Tbsp Salt
7-10 Tbsp Pepper
400 g Carrots
1 collar Spring onions
4 Chillies
1 TABLESPOON Oil
1 (400 g) Bag of fresh spaetzle (cooling shelf)
3-4 Tbsp Soy sauce
7-10 Tbsp Aluminium foil

Directions

1
Wash duck breasts, pat dry and cut into the skin. Season with salt and ##pepper##. In an ovenproof pan or a flat roasting pan without fat, first fry on the skin side for about 5 minutes, then on the meat side for 3-4 minutes.
2
Continue roasting in the preheated oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3) for 18-20 minutes.
3
##carrots## and spring onions peel or clean and wash. Halve carrots lengthwise and cut into thin diagonal slices. Cut spring onions into slanted rings. Cut 1 ##chilli pepper##, remove seeds, wash and chop.
4
Heat the oil in a wok or large frying pan. Stir-fry the carrots and chopped chillies for about 5 minutes. Stir in spring onions and spaetzle directly from the bag and fry for another 5-6 minutes.
5
Wrap duck breasts in foil and let them rest for 5 minutes. Dissolve roast with 100 ml water and soy sauce, degrease and pour into the spaetzle. Season to taste with salt and pepper. Cut duck breasts into thin slices and fold into the spaetzle.
6
Possibly garnish with the rest of the chilli peppers.