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If you don’t already have it, you should order Muxel’s Spätzle Set (Spätzle board, scraper and steamer lid) a week before preparing steam-cooked food.

 Professional Advise: 
The gentle cooking method of steaming preserves the taste and the appearance of this dish.

  Preparation time: 45 mins

  Difficulty level: : advanced

  Spiciness: not hot

  Costs: minimal

  Energy value:: ca. 700 kcal per portion.

The recipe:

Rinse the duck breasts under running water. Remove the skin. Rub the meat with salt and pepper. Lightly brush the Spätzle board with oil and place the fillets on top. Wash the lemon grass. To develop its full flavour, pound the stalks with the flat side of a meat tenderiser or the back of a knife until the fibres split. Fill a saucepan with chicken stock and water and add the lemon grass. As soon as the broth boils, put the Spätzle board with the fillets on top of the saucepan, cover with the lid and steam for roughly 20 to 25 minutes.
When it’s cooked briefly put the meat in the oven at 200 degrees (gas mark 6) to get a nice crust. Then keep it warm on the Spätzle board covered with the lid while you prepare the sauce. Whisk some cream with cornflour and stir into the still boiling broth. This should have been reduced to approx. 300 ml (ca. ½ pint). Season to taste with salt, pepper and chives.
Goes well with potato croquettes, roast potatoes, rice, Brussels sprouts, red cabbage.