[Italian] How to cook Duck breast with rye spaetzle and turnips

Ingredients

• 500 g baby turnips with greens (see Note)
• 2 tbsp pumpkin seed oil or other high-quality oil
• 1 tbsp salt
• 125 ml (½ cup) red wine
• 125 ml (½ cup) duck glace de viande or demi-glace (see Note) or 250 ml (1 cup) beef stock boiled down by half
• 750 g duck or small goose breasts, at room temperature
• salt and black pepper, to season
• splash of malt vinegar

• 250 g (2 cups) rye flour
• 1 egg
• 125 ml (½ cup) milk or 185 ml (¾ cup) if make spaetzle with a colander
• 1 tsp salt
• vegetable oil, for coating

Directions