Duck Schnitzel with Honey Mustard Pretzel Spaetzle, Creamed Brussels Sprouts and Beurre Noisette

Grand Prize 2017 Chef Recipe Contest, Chef Julianne Gutierrez, Williamsburg, VA


Serving Size {4 Servings}


Duck Schnitzel:
4 Maple Leaf Farms Duck Legs, deboned
Salt and Pepper, to taste
5 Eggs
Splash Heavy Cream
2 cups All Purpose Flour
2 cups Breadcrumbs
Cooking Oil, as needed
3 Tbsp Chopped Herbs - Parsley, Thyme, Tarragon

Honey Mustard Pretzel Spaetzle:
1 gal Salted Water
4 tsp Baking Soda
3 Eggs
3/4 cup Whole Milk
1 Tbsp Whole Grain Mustard
3 Tbsp Dijon Mustard
1 1/2 Tbsp Honey
1 Tbsp Chives, finely sliced
1 tsp Salt
2 cups All Purpose Flour
1 1/2 Tbsp Yeast
1 Tbsp Oil
1 Tbsp Butter
2 tsp Shallot, minced
1 tsp Garlic, minced
1 Tbsp Chopped Herbs - Parsley, Thyme, Tarragon

Creamed Brussels Sprouts:
1/4 cup Pancetta, small diced
1 Tbsp Garlic, minced
2 Tbsp Shallot, minced
1/4 cup Apple Cider Vinegar
2 cups Cream
2 Tbsp Light Brown Sugar
1 Tbsp Dijon Mustard
Salt and Pepper, to taste
2 lbs Brussels Sprouts

Beurre Noisette:
1 Shallot, rough chopped
3 Garlic Cloves
1 Tbsp Black Peppercorns
1 Lemon, peel and pith removed, rough chopped
5 Thyme Stems
1/2 bunch Parsley
1/2 cup White Wine
1/2 cup Vermouth
1 cup Heavy Cream
1 1/2 lbs Butter, cold, cubed
2 oz Demi Glace
Cayenne Pepper, to taste
Salt and Pepper, to taste
2 Tbsp Chopped Herbs - Parsley, Thyme, Tarragon


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Duck Schnitzel:
1. Take deboned duck legs and gently flatten with a butcher?s mallet.
2. Season thoroughly with salt and pepper.
3. Whisk eggs with a splash of heavy cream until they are smooth.
4. Season flour, eggs, and breadcrumbs to taste.
5. Follow standard breading procedure to bread the duck legs (flour, egg, and then breadcrumbs).
6. Heat enough oil to pan-fry the duck legs. Pan-fry until crispy on both sides.
7. Finish with a touch of salt and chopped herbs.

Honey Mustard Pretzel Spaetzle:
1. Bring 1 gallon of salted water to a boil. Add 4 teaspoons baking soda.
2. Whisk the eggs. Add milk, mustard, honey, chives, and salt.
3. Combine the flour and yeast.
4. Add the flour mixture to the egg mixture and stir until a stick batter forms.
5. Using a perforated hotel pan, or colander, press the batter through the holes into the boiling water. Gently stir for approximately 1 minute. Remove and lay spaetzle out on a sheet tray. Cool if needed.
6. In a nonstick saut? pan, heat 1 tablespoon of oil. Add spaetzle and allow to sit in the pan until golden brown on one side. Flip spaetzle and add butter, garlic, and shallot. Saut? until garlic and shallot are sweated out and the spaetzle is cooked through. Finish with chopped herbs. Serve immediately.

Creamed Brussels Sprouts:
1. In a small sauce pot, render pancetta until crispy. Add garlic and shallot and cook until translucent.
2. Add apple cider vinegar and cook until au sec.
3. Add cream, cook at a low temperature, and reduce by half.
4. Finish with brown sugar, Dijon mustard, and season with salt and pepper to taste.
5. Cool cream mixture completely, preferably overnight.
6. Fill medium-sized saucepot with water and bring to a boil. Season to taste with salt.
7. Trim outer leaves from Brussels sprouts, and julienne very fine.
8. Blanch julienned Brussels sprouts very quickly for approximately 20 seconds.
9. Shock in an ice bath. Once completely cool, remove Brussels sprouts from ice bath.
10. Place in cheesecloth, and gently squeeze all excess water from the sprouts.
11. Place in a bowl and generously coat the Brussels sprouts with the cooled cream mixture.
12. To heat, gently bring up at a low temperature until just warm. Season to taste, and serve immediately.

Beurre Noisette:
1. Combine shallot, garlic, peppercorns, lemon, thyme, parsley, white wine, and vermouth in a small saucepot. Reduce wine mixture until au sec.
2. Add heavy cream, and allow to reduce until sauce has thickened and has large slow-moving bubbles.
3. Very slowly emulsify cold butter into cream mixture over low heat. Make sure that the mixture has steam rising from it but is not boiling. It is important for the sauce to stay warm, but not overly hot.
4. Strain butter sauce through a chinois fine. Add demi glace, and season to taste with cayenne pepper, salt and pepper. Finish with chopped herbs.

Begin by placing approximately 1 1/2 to 2 ounces of the butter sauce in a circle on a round, rimless plate. Place 1/2 cup of spaetzle on the upper portion of the circle of sauce. Directly underneath the circle, place a large quenelle of the creamed Brussels sprouts. Trim the duck schnitzel to a square shape, and place directly on top of the spaetzle. Garnish with micro greens and serve immediately.

Reviews  { write a review }

Chef Graham Taylor { 4 months ago }

this was nice but would love to have seen the recipe in more standard measurements like ounces instead of cups. Cups are really not so accurate these das. Job Well done though