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
Steps:
For the duck:
Score the top of the duck breast in a criss-cross pattern. Mix the garam masala, five spice powder, and salt in a bowl and liberally season the duck on both sides.
Heat a saute pan on high heat. Char the grapes until they almost split open, about 2 to 3 minutes. Add the Zinfandel and reduce the juices into a syrup on medium heat, about 15 minutes. Add the demi-glace. Season with salt and pepper and set aside.
In a large saute pan over medium high heat, cook the duck, fat side down, with no oil, until golden brown, about 5 minutes. Turn the breast over and brown again, about 5 minutes. 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.
Remove from heat and let rest for 5 minutes before slicing on the bias. Spoon sauce over the duck prior to service.
For the Spaetzle:
In an electric mixer, add the flour, salt, pepper and nutmeg. On slow speed, drop 1 egg at a time, until the mixture is smooth, then add the yolks. Add the milk and the melted butter. Let the mixture relax for at least a half an hour.
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. When ready to serve, saute in butter and season with more salt and pepper, if needed.
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