Winter Recipe Series: Duck With Spaetzle

By the Boston Center for Adult Education

January 6, 2015

1 minute to read

Discover more Winter Recipe Series dishes on our archive page. The Winter Recipe Series is presented by the BCAE. Learn more about the BCAE and its programs here.

BisQ Duck With Spaetzle Ingredients

2 eggs 3 oz. milk 6 oz. all-purpose flour 2-4 oz. seltzer water Salt and pepper to taste

DirectionsWhisk flour into the liquid ingredients and season adjust consistency with seltzer water. Stir into a pot of boiling water. When the spaetzle floats for about a minute check to see if it is done. Remove and shock. In a Teflon pan, heat tablespoon of butter and right before it starts to brown add handful of spaetzle. On high heat, let bottom crisp turning dark golden brown. Flip like an omelet and brown the other side in similar fashion.

Quince pureeIngredients4-5 quince (peeled and cored) 2 c. granulated sugar 3 c. water 1T butter 2T crème fraiche 1 cinnamon stick Pinch of salt (optional)

Quince DirectionsAfter peeling and coring the quince combine in a pot with sugar and water. Cook on medium heat until the quince are soft and cooked through. Now in a blender place the quince and a little of the cooking liquid to create a smooth puree. Next place the puree into another heavy bottom pan and on low heat cook for 30 minutes until the puree clearly thickens. To finish stir in the butter and crème fraiche.

Roasted Duck Marinade Ingredients

1 c. soy sauce 1/4 c. brown sugar 1T ginger

½ stalk lemongrass 2 cloves garlic 2 shallots 1/2 c. Mirin

DirectionsMince the lemongrass, ginger, shallot, and garlic and combine in a mixing bowl. Next cover with soy, mirin, and add the sugar. Whisk until thoroughly blended. Finally place duck thighs in mixture overnight. The next day rinse and roast in a 300 degree oven until golden and cooked through.