Duck broth with peas and Spätzle recipe
Australian Gourmet Traveller recipe for duck broth with peas and Spätzle.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.
Cooking tools:
- Piping bag
- Mm piping nozzle
- Kitchen shears
- Roasting pan
- Oven
- Stove
- Saucepan
- Mixing bowl
- Slotted spoon
- Ladle
- Serving bowl
- Chef's knife
- Cutting board
- Paper towel
- Measuring cup
- Grater
- Pepper mill
- Colander
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
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