Chef Mike from Ristorante Lombardo wowed us in the kitchen this morning with a duck recipe complete with grain mustard spaetzle and cabbage! This hearty dish is perfect for fall in WNY. Check out the recipe below!
How to prepare the duck breast:
-Pre- heat oven to 400. In a skillet over medium heat sear the duck breasts for 5 minutes on each side, making the skins golden brown. Transfer to the oven and cook five more minutes until Medium rare. Let the duck breasts rest for at least five minutes.
Ingredients for Spaetzle:
1 1/2 c all purpose flour
1/2 c milk
1/4 c each chopped thyme and chives
3 tablespoons butter
1/4 c grain mustard
How to Prepare Spaetzle:
-Whisk milk and eggs to combine, then whisk in the flour and herbs until a homogenous batter is formed. Over a pot of boiling water, place batter into a colander and push through with a rubber spatula.
-Boil 2 to 3 minutes until firm. Drain and toss with a little oil to keep from sticking. In a nonstick skillet, add the butter until it foams and begins to brown.
-Add the spaetzle and cook until the edges begin to brown and crisp. Tossing occasionally. Add the grain mustard and stir until the spaetzle is evenly coated.
Ingredients for cabbage:
1 head savoy or green cabbage, sliced
1 onion, sliced
1 Granny Smith Apple diced
2 teaspoons caraway seeds, toasted
1 c cider vinegar
1 c brown sugar
Salt and pepper to taste
Directions for cabbage:
-In a high walled pot, over medium high heat, add the butter until it foams. Add the onion and apple and cook until they begin to soften (about five minutes). Add the cabbage and caraway seeds.
-Immediately season the cabbage with salt and pepper, and cook until it softens (about 10-15 minutes).
-Add the vinegar and sugar, and cook on low for another 10 minutes, or until the cabbage is to your desired softness.
Ingredients for Gastrique:
1/4 cup sugar
1 c blackberry preserves
1/2 c red wine vinegar
Directions for Gastrique:
Combine ingredients in a pot. Whisk together and reduce by half stirring occasionally. Allow to cool to room temperature.
** Plate the Cabbage and spaetzle then top with the duck breast and gastrique. Enjoy!