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