Ingredients Jump to Instructions ↓

  1. 1 duck (about 2 1/5kg)

  2. 2 each onions, carrots, celery stalks, coarsely chopped

  3. 1 head of garlic, halved

  4. 3 fresh bay leaves

  5. 300 gm peas, podded

  6. 1 tsp thyme leaves

  7. tsp ground cinnamon

  8. 125 gm plain flour

  9. 2 eggs, whisked

  10. 20 gm butter, melted

  11. To taste: finely grated nutmeg

Instructions Jump to Ingredients ↑

  1. Serves 12 Prep time 20 mins, cook 2 hrs 25 mins Some recipes call for pushing the Sptzle mixture through a colander into boiling water, but piping them in is an easier and cleaner way to do it.

  2. Preheat oven to 250C. Cut duck through the bone into 16 pieces, place in a single layer in a large roasting pan, roast until golden (12-15 minutes). Remove from pan, pat off excess fat with absorbent paper and combine in a large saucepan with onion, carrot, celery, garlic, bay leaves and 3 litres water. Bring to the boil over medium-high heat, reduce heat to low-medium and simmer, skimming occasionally, until meat falls from the bone (1½-2 hours). Remove duck, coarsely shred meat (discard skin and bones) and return to broth. Add peas, thyme and cinnamon and simmer until peas are tender (2-3 minutes).

  3. Meanwhile, for Sptzle, bring a large saucepan of salted water to the boil over high heat. Mix flour, eggs, butter and 60ml water in a bowl until smooth and combined, season to taste with sea salt, black pepper and nutmeg. Transfer to a piping bag fitted with a 5mm-nozzle and pipe in batches into boiling water, cutting at 2cm-intervals with kitchen scissors. Cook until Sptzle rise to the surface (1-2 minutes), remove with a slotted spoon and add to broth, ladle among small bowls and serve immediately.


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