Lingonberry Glazed Duck over Roasted Chestnut & Porcini Spaetzle and 337 Cabernet Sauvignon
by Crystal Schlueter
Lingonberry glazed duck over roasted chestnut porcini spaetzle Cabernet
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Ingredients
1/3 cup Micro greens or 2 small fresh rosemary sprigs for garnishing
4 in Juniper berries, lightly crushed
1/4 tsp Ground ginger
1/2 tsp Fresh rosemary leaves, finely chopped
1 tbsp Whole grain Dijon Mustard
1/4 cup Lingonberry Jam
1/3 cup Chicken broth
1 tbsp Minced shallot
1/4 tsp Chinese 5 spice powder
2 in Boneless duck breasts, about 7.5 ounces each
4 in Fresh sage leaves, chiffonade
1/4 cup Unsalted butter, divided
1/3 cup Finely chopped roasted chestnuts
2 in Large eggs
1 tsp Lightly packed fresh thyme leaves, lightly chopped
1/4 cup Minced dried porcini mushrooms
1/2 cup Whole milk
1/8 tsp Ground nutmeg
1/4 tsp Coarsely ground black pepper, plus several pinches, divided
1 tsp Salt, plus several pinches, divided
1 cup and All purpose flour
Description

In a medium bowl whisk together the flour with 1 teaspoon salt, 1/4 teaspoon black pepper, & nutmeg. Make a well in the center. In a small saucepan over medium low heat add the milk, porcini mushrooms, & thyme. Heat mixture to 130 degrees F, whisking often. Remove from heat & allow to cool for 10 minutes. Once cool, whisk in the eggs. Pour the milk mixture into the well of flour. Stir just until combined. Gently stir in the chestnuts, then cover loosely with plastic wrap & allow to rest for 15 minutes. Meanwhile, bring a large pot of salted water to a strong simmer. Once batter has rested, place a spaetzle maker or metal colander over the pot. Working with approximately 1/2 cup batter at a time, gently press batter through holes (use a rubber scraper to help if using a colander.) Cook spaetzle in batches until they float to the surface. Using a slotted spoon, move spaetzle to a lightly greased dish. In a large skillet over medium heat add 2 tablespoons butter. Once butter is melted, add spaetzle & a pinch of salt & pepper. Cook until golden brown in places, stirring occasionally. Remove spaetzle to another dish. Wipe out the skillet & add remaining 2 tablespoons butter. Cook until butter is lightly golden & fragrant. Stir in sage & cook just until crisp. Pour the butter mixture over spaetzle & toss to coat, keeping warm. Preheat the oven to 350 degrees F. Score skin side of duck breasts with a diamond shaped pattern, being careful not to cut into the flesh. Sprinkle each with a pinch of salt, pepper, & the Chinese 5 spice powder. In a large skillet, place duck breasts skin side down. Turn heat to medium low & cook until fat is rendered & skin is brown & crispy (about 9-12 minutes.)Turn breasts over & cook for another 90 seconds. Remove breasts to an oven safe dish & bake for 5-6 minutes, or until internal temperature reaches 155 degrees F. Let duck rest for 10 minutes (duck should reach an internal temperature of 165 degrees F while resting.) Meanwhile, heat skillet with rendered duck fat over medium low. Add shallot & another pinch of salt & pepper. Cook until shallot is softened. Whisk in the broth, jam, mustard, rosemary, ginger, & juniper berries. Increase heat & bring mixture to a boil. Reduce to a strong simmer & cook until reduced to about 1/3 cup. Remove & discard juniper berries. To serve: Spoon spaetzle evenly over each of 2 plates. Slice duck breasts thinly & arrange over spaetzle. Spoon sauce over duck & around each plate. Garnish with micro greens or rosemary sprigs. Yield: 2 generous servings

Family Story

My maternal grandmother was of German descent, but she married my grandfather who was of Swedish descent. Grandma had a knack for combining dishes she grew up with (such as spaetzle) with ingredients my grandfather was accustomed to (such as lingonberry sauce.) The sauce in this recipe was grandma's go-to condiment for serving over game. My grandfather was an avid hunter, so sometimes it would be over duck, other times venison, grouse, or even rabbit. Grandma said her secret was the juniper berries, as they pair so well with game. The dish also reminds me so much of the Minnesota Northwoods where we all lived. I like to pair it with Noble Vines 337 Cabernet Sauvignon, but I also like it with 181 Merlot. Either way is a win-win!