Magret Duck Breast

Ingredients

• 1 whole magret duck breast
• trimmed of 90 percent of the fat
• 1 tablespoon garam masala
• 2 teaspoons five-spice powder
• 2 tablespoons salt
• 1 bunch red seedless grapes
• removed from stems
• 2 cups zinfandel red wine
• 2 cups demi-glace
• Salt and freshly ground black pepper
• 1 pound all-purpose flour
• 11/2 teaspoons salt
• 1 teaspoon white pepper
• 1 teaspoon ground nutmeg
• 7 eggs
• 2 egg yolks
• 1/3 cup milk
• 3 tablespoons melted butter
• plus more for sauteing

Instructions

1. For the duck:
2. Score the top of the duck breast in a criss-cross pattern.
3. Mix the garam masala, five spice powder, and salt in a bowl and liberally season the duck on both sides.
4. Heat a saute pan on high heat.
5. Char the grapes until they almost split open, about 2 to 3 minutes.
6. Add the Zinfandel and reduce the juices into a syrup on medium heat, about 15 minutes.
7. Add the demi-glace.
8. Season with salt and pepper and set aside.
9. In a large saute pan over medium high heat, cook the duck, fat side down, with no oil, until golden brown, about 5 minutes.
10. Turn the breast over and brown again, about 5 minutes.
11. The duck should be served rare to medium rare, but if you desire more cooking, bake it in a 350 degree F oven until desired doneness, for medium about 15 minutes.
12. Remove from heat and let rest for 5 minutes before slicing on the bias.
13. Spoon sauce over the duck prior to service.
14. For the Spaetzle:
15. In an electric mixer, add the flour, salt, pepper and nutmeg.
16. On slow speed, drop 1 egg at a time, until the mixture is smooth, then add the yolks.
17. Add the milk and the melted butter.
18. Let the mixture relax for at least a half an hour.
19. Over boiling water, squeeze the batter through a spaetzle press, once it floats, spoon it out into a cold water bath to stop the cooking process.
20. When ready to serve, saute in butter and season with more salt and pepper, if needed.