Spatzle with Duck Confit and Aged cheddar

Recipe type: Super Side Dishes

Main ingredient: Cream

Summary
Decadent and rich, this will become your Oscar favourite! Find duck confit in most butcher shops and specialty stores. It is usually a leg or breast that comes in a vacuum sealed package. Buy a couple to have on hand in the refrigerator. You could also try this on a crostini or Gnocchi instead of Spatzle.

Ingredients
3 cups (750 mL) all-purpose flour
1 teaspoon (5 mL) salt
4 large egg yolks
2 large eggs
3/4 cup (175 mL) 35% Real cream
Leg of duck confit, meat removed
½ cup (125 mL) grated 3 yr.old aged white cheddar

Directions
1. In large bowl, combine flour and salt. In another bowl, beat egg yolks with whole eggs and cream. Stir egg mixture into flour until a dough forms. Knead and shape the dough into a smooth ball. Flatten the dough into a disk, wrap in plastic wrap and let rest at room temperature for 1 hour.
2. Cut dough into quarters. On a lightly floured work surface, roll out one-quarter of the dough 1/8 inch thick. Cut dough into 3-inch-wide strips. Cut each strip crosswise into 1/8-inch-wide noodles and transfer to a baking sheet. Repeat with remaining dough.
3. Bring a large pot of salted water to a boil. Add noodles and cook until tender, about 4 minutes; drain. Place a small amount in a ramekin top with duck confit and shaved 3 year old white cheddar and broil until bubbling.

Make Ahead
The spaetzle dough can be refrigerated overnight. Let return to room temperature before rolling out.