Duck Parts Recipe

Prepare the Duck

Season the duck breast and legs with salt and pepper. For the confit, submerge the duck legs in duck fat and slow-cook at low heat (around 200°F/93°C) for about 2-3 hours until tender.

Sear the Duck Breast

Heat a skillet over medium heat and sear the duck breast skin-side down for 6-8 minutes until the skin is crispy. Flip and cook for an additional 3-4 minutes. Let rest before slicing.

Make the Spaetzle

In a bowl, mix flour, eggs, milk, and water to form a batter. Bring a pot of salted water to a boil. Use a spaetzle maker or a colander to push the batter through into the boiling water. Cook for 2-3 minutes until they float. Drain and pan-sear in butter until golden.

Prepare the Corn Pudding

Mix cornmeal, milk, eggs, and a pinch of salt in a bowl. Pour into a greased baking dish and bake at 350°F (175°C) for 25-30 minutes until set.

Make the Blackberry Syrup

In a saucepan, combine blackberries and a bit of sugar over medium heat. Cook until the blackberries break down and the mixture thickens slightly, about 10 minutes.

Assemble the Dish

On a plate, arrange the sliced duck breast alongside the confit leg, spaetzle, and corn pudding. Drizzle with blackberry syrup and sprinkle with chopped pecans.