Duck broth with peas and Spätzle recipe | Gourmet Traveller

Ingredients

• 1 duck (about 2.2kg)
• 2 each onions, carrots, celery stalks, coarsely chopped
• 1 head of garlic, halved
• 3 fresh bay leaves
• 300 gm peas, podded
• 1 tsp thyme leaves
• ½ tsp ground cinnamon
• Spätzle
• 125 gm plain flour
• 2 eggs, whisked
• 20 gm butter, melted
• To taste: finely grated nutmeg