1- Make a Jerusalem artichoke purée: peel and cook in a pan of water with a pinch of coarse salt. Check for doneness with the tip of a knife. Drain and blend in a blender with a knob of butter.
2- Rub the salsify with an abrasive green sponge. Cut off the ends and place in a dish with 250g butter, a clove of garlic and a sprig of thyme.
Bake at 180°C for 30 minutes.
3- To make the spätzles: add the flour, milk and eggs to a bowl. Add a pinch of salt and grated nutmeg. Whisk to combine, then leave to stand for 10 minutes.
Blanch the spätzles: bring a pan of water to the boil, place a sieve with holes over it and pour in the dough.
Use a spatula to push the dough through the holes.
Cook for 3 minutes, then drain.
4- Cooking the duck fi let: streak the fi let skin and remove a layer of fat if necessary. Fry for 5 minutes on the skin side, then 5 minutes on the other side. Then place in the oven for 10 minutes at 180°C.
5- Garnishing: heat your garnishes and arrange them on the
as you wish. Enjoy, it’s ready!
