Some recipes call for pushing the Spätzle mixture through a colander into boiling water, but piping them in is an easier and cleaner way to do it.
Ingredients
Spätzle
Method
Main
1.Preheat oven to 250C. Cut duck through the bone into 16 pieces, place in a single layer in a large roasting pan, roast until golden (12-15 minutes). Remove from pan, pat off excess fat with absorbent paper and combine in a large saucepan with onion, carrot, celery, garlic, bay leaves and 3 litres water. Bring to the boil over medium-high heat, reduce heat to low-medium and simmer, skimming occasionally, until meat falls from the bone (1½-2 hours). Remove duck, coarsely shred meat (discard skin and bones) and return to broth. Add peas, thyme and cinnamon and simmer until peas are tender (2-3 minutes).
2.Meanwhile, for Spätzle, bring a large saucepan of salted water to the boil over high heat. Mix flour, eggs, butter and 60ml water in a bowl until smooth and combined, season to taste with sea salt, black pepper and nutmeg. Transfer to a piping bag fitted with a 5mm-nozzle and pipe in batches into boiling water, cutting at 2cm-intervals with kitchen scissors. Cook until Spätzle rise to the surface (1-2 minutes), remove with a slotted spoon and add to broth, ladle among small bowls and serve immediately.
