Roast Duck with Spaetzle recipe
information
Spaetzle or spatzen are an extremely popular form of egg noodle. They go well with any sort of roast meat, but particularly with roast duck.
ingredients
l kg - 1.5 kg (2 - 3 lb) duck, split and cleaned, with the fat retained
450 g (1 lb) flour
10 g (2 tsp) salt
5 eggs
450 ml (l6 fl oz) cold water
50 ml (2 fl oz) lemon juice
100 ml (4 fl oz) orange juice
45 ml (3 tbsp) currant or blackberry jam
2.5 g (1/2 tsp) black pepper
450 g (1 lb) flour
10 g (2 tsp) salt
5 eggs
450 ml (l6 fl oz) cold water
50 ml (2 fl oz) lemon juice
100 ml (4 fl oz) orange juice
45 ml (3 tbsp) currant or blackberry jam
2.5 g (1/2 tsp) black pepper
method
1. Preheat the oven to 165°C (325°F) Gas 3.
2. Put the duck halves, skin-side up, in a roasting pan. Roast the duck for 1 hour.
3. While the duck cooks, make the spaetzle.
4. Place the flour in a large mixing bowl. Make a well in the centre of the mound.
5. Sprinkle 5 g (1 tsp) of salt in the well.
6. Break the eggs into the well and mix them into the flour.
7. Gradually add the water (more or less as needed) and mix to form a stiff dough.
8. Turn the dough out onto a lightly floured work surface and knead it vigorously until it is smooth and elastic.
9. Roll or shape the dough into narrow strips. With a sharp knife, cut the strips into tiny pieces.
10. Bring 3 litre (5 1/4 pt) water to a furious boil in a very large pot.
11. Drop the spaetzle into the water. (Since each spaetzle must be able to float to the top of the water as it cooks, you may prefer to cook them in batches in less boiling water.)
12. After the spaetzle rises to the top, boil for a further 15 minutes. Drain the spaetzle well and set them aside.
13. After the duck has roasted for 1 hour, drain off the drippings, reserving 1/4 cup.
14. In a small bowl, combine the lemon juice, orange juice, jam and pepper. Brush the skin of the duck with the mixture. Return the duck halves to the oven, skin-side up, and roast for 1 hour longer, draining off the drippings from the pan twice during the cooking time.
15. With a sharp knife, remove all the skin and meat from the duck halves and shred them coarsely. Discard the bones. Put the shredded meat and skin into a large serving bowl.
16. Bring 3 litre (5 1/4 pt) water to a furious boil in a large pot. Return the cooked spaetzle to the water for 1 minute.
17. Drain the spaetzle well and add them to the shredded duck.
18. Add the reserved duck drippings and salt to taste. Toss well and serve hot.
2. Put the duck halves, skin-side up, in a roasting pan. Roast the duck for 1 hour.
3. While the duck cooks, make the spaetzle.
4. Place the flour in a large mixing bowl. Make a well in the centre of the mound.
5. Sprinkle 5 g (1 tsp) of salt in the well.
6. Break the eggs into the well and mix them into the flour.
7. Gradually add the water (more or less as needed) and mix to form a stiff dough.
8. Turn the dough out onto a lightly floured work surface and knead it vigorously until it is smooth and elastic.
9. Roll or shape the dough into narrow strips. With a sharp knife, cut the strips into tiny pieces.
10. Bring 3 litre (5 1/4 pt) water to a furious boil in a very large pot.
11. Drop the spaetzle into the water. (Since each spaetzle must be able to float to the top of the water as it cooks, you may prefer to cook them in batches in less boiling water.)
12. After the spaetzle rises to the top, boil for a further 15 minutes. Drain the spaetzle well and set them aside.
13. After the duck has roasted for 1 hour, drain off the drippings, reserving 1/4 cup.
14. In a small bowl, combine the lemon juice, orange juice, jam and pepper. Brush the skin of the duck with the mixture. Return the duck halves to the oven, skin-side up, and roast for 1 hour longer, draining off the drippings from the pan twice during the cooking time.
15. With a sharp knife, remove all the skin and meat from the duck halves and shred them coarsely. Discard the bones. Put the shredded meat and skin into a large serving bowl.
16. Bring 3 litre (5 1/4 pt) water to a furious boil in a large pot. Return the cooked spaetzle to the water for 1 minute.
17. Drain the spaetzle well and add them to the shredded duck.
18. Add the reserved duck drippings and salt to taste. Toss well and serve hot.
serving amount
serves 6
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