Magret Duck Breast
- 1 whole magret duck breast, trimmed of 90 percent of the fat
- 1 tablespoon garam masala
- 2 teaspoons five-spice powder
- 2 tablespoons salt
- 1 bunch red seedless grapes, removed from stems
- 2 cups zinfandel red wine
- 2 cups demi-glace
- Salt and freshly ground black pepper
- 1 pound all-purpose flour
- 11/2 teaspoons salt
- 1 teaspoon white pepper
- 1 teaspoon ground nutmeg
- 7 eggs
- 2 egg yolks
- 1/3 cup milk
- 3 tablespoons melted butter, plus more for sauteing
For the duck:
Heat a saute pan on high heat. Char the grapes until they almost split open, about 2 to 3 minutes. Add the Zinfandel and reduce the juices into a syrup on medium heat, about 15 minutes. Add the demi-glace. Season with salt and pepper and set aside.
In a large saute pan over medium high heat, cook the duck, fat side down, with no oil, until golden brown, about 5 minutes. Turn the breast over and brown again, about 5 minutes. The duck should be served rare to medium rare, but if you desire more cooking, bake it in a 350 degree F oven until desired doneness, for medium about 15 minutes.
Remove from heat and let rest for 5 minutes before slicing on the bias. Spoon sauce over the duck prior to service.
For the Spaetzle:
In an electric mixer, add the flour, salt, pepper and nutmeg. On slow speed, drop 1 egg at a time, until the mixture is smooth, then add the yolks. Add the milk and the melted butter. Let the mixture relax for at least a half an hour.
Over boiling water, squeeze the batter through a spaetzle press, once it floats, spoon it out into a cold water bath to stop the cooking process. When ready to serve, saute in butter and season with more salt and pepper, if needed.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Dzintra Dzenis