Confit duck leg, spätzle, brussel sprouts & red wine pear
Put vacuum bag in a pot with hot water.
Warm at simmering point for 15-20 mins
(water should be really hot, but not boiling).
Once the duck has finished simmering in the water,
take it out of the bag & place in a hot pan to make skin crispy.
In the mean time, heat up non stick pan.
Spread spätzle all over the surface of the hot pan.
Colour for 30 seconds.
Give a stir to do the other side (they need to become golden brown & puff up)
Add some butter, & keep cooking until golden brown & crispy.
Remove Spätzle & use the same hot pan to heat up the brussel sprouts for roughly 30 seconds to a minute.