Magret Duck Breast

Directions

1. 1
   For the duck:
2. 2
   Score the top of the duck breast in a criss-cross pattern.
3. 3
   Mix the garam masala, five spice powder, and salt in a bowl and liberally season the duck on both sides.
4. 4
   Heat a saute pan on high heat.
5. 5
   Char the grapes until they almost split open, about 2 to 3 minutes.
6. 6
   Add the Zinfandel and reduce the juices into a syrup on medium heat, about 15 minutes.
7. 7
   Add the demi-glace.
8. 8
   Season with salt and pepper and set aside.
9. 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. 10
    Turn the breast over and brown again, about 5 minutes.
11. 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. 12
    Remove from heat and let rest for 5 minutes before slicing on the bias.
13. 13
    Spoon sauce over the duck prior to service.
14. 14
    For the Spaetzle:
15. 15
    In an electric mixer, add the flour, salt, pepper and nutmeg.
16. 16
    On slow speed, drop 1 egg at a time, until the mixture is smooth, then add the yolks.
17. 17
    Add the milk and the melted butter.
18. 18
    Let the mixture relax for at least a half an hour.
19. 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. 20
    When ready to serve, saute in butter and season with more salt and pepper, if needed.