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.




          Cadeau Bar & Restaurant     

    2/26 Mullumbimbi Street, Brunswick Heads, NSW 2483

    telephone + 61 (02) 6685 1111