Take it from our head chef at Brant Point Grill, this classic dish is elegant and delicious.
- This classic dish is inspired and influenced from both France and Germany.
A dish that is simple, yet elegant and delicate for all palates.
- Sprinkle 1 tablespoon of salt in the bottom of a dish large enough to hold the duck pieces in a single layer. Evenly scatter half the garlic, shallots, and thyme in the container. Arrange the duck, skin-side up, over the salt mixture, then sprinkle with remaining salt, garlic, shallots, thyme, and a little pepper. Cover and refrigerate for 1-2 days.
- Preheat oven to 225°F. Melt the duck fat in a small saucepan. Brush the salt and seasonings off the duck and arrange the duck pieces in a single snug layer inside a high-sided baking dish. Pour the melted fat over the duck (pieces should be covered by fat) and place the confit in the oven. Cook the confit slowly at a very slow simmer until the duck is tender and can be easily pulled from the bone, 2-3 hours then remove confit from oven.
- Mix flour, salt, white pepper, and nutmeg together. Beat eggs well and add alternately with milk to the dry ingredients. Mix until smooth.
- Press dough through spaetzle maker, a large holed sieve, or metal grater.
- Drop a few at a time into simmering liquid. Cook 5-8 minutes. Drain well.
- Sauté cooked spaetzle in butter or margarine. Top with duck confit, sprinkle fresh chopped parsley on top and serve.
- 3 tablespoons salt
- 4 cloves of garlic
- 1 shallot, peeled and sliced
- 6 sprigs of thyme
- Coarsely ground black pepper
- 4 duck legs with thighs trimmed
- 4 cups duck fat
- 1 cup all-purpose flour
- ¼ cup milk
- 2 eggs
- ½ teaspoon ground nutmeg
- 1 pinch freshly ground white pepper
- ½ teaspoon salt
*If in a time crunch, you can easily replace the Spaetzle with Pappardelle or Tagliatelle Pasta.