Embracing the rich heritage of German harvest feasts, this luxurious braised dish celebrates the flavors of tender duck legs atop a bed of buttery spaetzle and savory mushroom ragout. A simple beurre manié, blending softened butter and flour, adds a velvety texture to the sauce. Remember, the duck will continue to cook as it rests in the flavorful braising liquid, so cook it just until tender before finishing the dish.

Active Time: 35 minutes | Total Time: 4 hours 35 minutes | Yield: 6 to 8 servings

Ingredients:

• 6 (12-ounce) bone-in, skin-on Moulard duck leg quarters, trimmed

• 2 tablespoons kosher salt, plus more to taste

• 2 teaspoons black pepper, plus more to taste

• 6 cups water

• 1 medium yellow onion, quartered

• 6 sprigs of thyme

• 3 garlic cloves, smashed

• 1 fresh or dried bay leaf

• 1 tablespoon unsalted butter, softened

• 1 tablespoon all-purpose flour

Spaetzle Recipe:

Ingredients:

• 3 1/2 cups all-purpose flour (about 14 7/8 ounces)

• 1/4 cup plus 2 1/4 teaspoons kosher salt, divided

• 1/2 teaspoon baking powder

• 1/8 teaspoon freshly grated nutmeg

• 4 large eggs

• 4 quarts plus 1 cup water, divided

• Extra-virgin olive oil, as needed

• 1 1/2 cups unsalted butter (12 ounces), plus more as needed

Directions:

1. In a large bowl, combine the flour, 2 1/4 teaspoons of salt, baking powder, and nutmeg. Create a well in the center of the dry ingredients.

2. In a separate medium bowl, whisk together the eggs and 1 cup of water. Pour this mixture into the well in the flour mixture.

3. Using a wooden spoon, gradually incorporate the flour mixture into the egg mixture. Stir vigorously until the dough becomes smooth, sticky, and stretchy, about 1 to 2 minutes. Cover the bowl and let the dough stand at room temperature for at least 20 minutes or up to 2 hours.

4. Meanwhile, bring the remaining 4 quarts of water and the remaining 1/4 cup of salt to a vigorous simmer in a large pot over medium heat. Prepare a large bowl filled with ice water and place a colander in it.

5. Uncover the dough. Slowly tilt the bowl of dough over the simmering water until the dough just rolls to the edge of the bowl. Using a sharp knife dipped in the simmering water, cut the dough into approximately 3-inch-long, 1/8-inch-thick ribbons as it reaches the bowl's edge. Let the ribbons gently drop into the water, ensuring smooth cuts by keeping the knife blade firmly against the edge of the bowl. Repeat until the surface of the water is mostly covered with dough pieces.

6. Allow the dough pieces to sink initially as they cook and then return to the surface. Once the cooked pieces float to the surface, continue cooking until they are firm and pale yellow, about 2 minutes and 30 seconds.

7. Using a slotted spoon or spider, transfer the cooked dough pieces to the colander in the ice water and let them cool for 2 minutes. Drain well and transfer to a rimmed baking sheet. Lightly drizzle with about 1 tablespoon of olive oil and toss to coat. Repeat the cooking and cooling process with the remaining dough and additional olive oil.

8. Preheat the oven to 250°F. Heat a large stainless steel skillet over medium-high heat. Add 3 tablespoons of butter and swirl until melted. Once the butter begins to brown, add about 2 cups of cooked dough pieces. Immediately toss to coat the dough pieces in butter and spread them into an even layer. Cook undisturbed until each piece forms a crust on the bottom and is golden brown, about 3 to 4 minutes. Shake the skillet to loosen the pieces and carefully use a spatula to flip them. Continue cooking, shaking the skillet occasionally, until the spaetzle is mostly golden brown and crisp, about 3 to 4 minutes.

9. Transfer the spaetzle to an ovenproof serving platter and keep warm in the preheated oven. Repeat with the remaining butter and cooked dough pieces. Serve immediately.

Mushroom Ragout:

Ingredients:

• 1 pound fresh cremini mushrooms

• 1 pound fresh oyster mushrooms or hen-of-the-woods mushrooms

• 6 tablespoons extra-virgin olive oil, divided

• 1/2 cup finely chopped shallots, divided

• 2 teaspoons kosher salt, divided, plus more to taste

• 1 teaspoon black pepper, divided, plus more to taste

• 1/2 cup (4 ounces) dry white wine, divided

Directions:

1. Thoroughly clean the mushrooms, separating each variety. Cut larger mushrooms into bite-size pieces, leaving smaller ones whole.

2. In a large skillet over high heat, add 3 tablespoons of olive oil. Once hot, add the cremini mushrooms and cook, stirring occasionally, until they turn golden brown and tender, which should take about 8 to 12 minutes.

3. Add 1/4 cup of shallots, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Continue to cook, stirring constantly, until the shallots are softened, about 45 seconds. Pour in 1/4 cup of white wine and cook, stirring often, until the liquid completely evaporates, approximately 1 minute. Transfer the cremini mixture to a large bowl, leaving the skillet unwashed.

4. Repeat the same cooking process using the remaining 3 tablespoons of olive oil, oyster mushrooms (or hen-of-the-woods mushrooms), shallots, salt, pepper, and white wine.

5. Once both mushroom varieties are cooked, combine them in a bowl. Season with additional salt and pepper to taste, if desired. Serve the mushroom ragout warm.

Whole Recipe Directions:

1. Season duck legs evenly with salt and pepper. Arrange them skin side up on a wire rack set inside a baking sheet. Refrigerate, uncovered, for 8 hours.

2. Preheat your oven to 275°F. Heat a large Dutch oven over medium-low heat. Add 3 duck legs, skin side down, and cook until deeply golden brown, rendering the duck fat, about 25 minutes. Transfer the legs to a baking sheet. Repeat the process with the remaining duck legs, reserving the fat. Chill the rendered fat until needed.

3. Return all duck legs to the Dutch oven and add water, onion, thyme, garlic, and bay leaf. Bring to a boil over medium-high heat. Cover the Dutch oven and transfer it to the preheated oven. Roast until the duck is just fork-tender and fully cooked, about 1 hour and 15 minutes to 1 hour and 30 minutes. Remove from the oven and let it cool, uncovered, for 1 hour at room temperature.

4. Transfer the duck legs to a baking sheet, tent with aluminum foil, and set aside. Strain the braising liquid through a fine wire-mesh strainer into a heatproof bowl; discard solids. Skim and discard the fat from the liquid and return it to the Dutch oven. Bring to a boil over medium-high heat, then reduce to medium-low and cook until reduced to about 2 cups, approximately 40 minutes.

5. In a small bowl, stir together softened butter and flour until smooth. Gradually add this mixture to the reduced braising liquid, whisking constantly until fully incorporated. Cook over medium-low heat, whisking occasionally, until the raw flour taste is cooked out, about 3 minutes. Season with salt and pepper to taste and keep the sauce warm over low heat until ready to serve.

6. Heat reserved duck fat in a large nonstick skillet over medium heat. Place 3 duck legs, skin side down, in the skillet and cook until the skin is golden brown and crispy, about 3 to 4 minutes. Flip and cook until just heated through, about 1 to 2 minutes. Transfer to a plate. Repeat the process with the remaining duck legs. Reserve any remaining duck fat for future use.

7. Arrange spaetzle, mushroom ragout, and duck legs on a platter and serve with the braising sauce.

Make Ahead: Duck legs can be braised, cooled, and chilled overnight in the braising liquid. Discard any solidified fat and reheat the duck slowly on the stove before continuing with the recipe.