Less than 40 minutes.
Recipe by Gaelle
Duck breasts is a great dish to change from the usual meat. It is usually served with an orange flavour sauce or side, but it works well with raspberries and asparagus for something a bit more fancy! Perfect for a dinner for two or with some friends over.
- 2 duck breasts
- A bunch of asparagus
- Mixed leaves salad, Rocket
- 200g raspberries
- 25ml Raspeberry vinegar
- 1 tsp of Mustard (Dijon or British)
- 100ml Olive Oil
- Salt and pepper
- Sea salt (Optional)
- Potatoes (Sweet potatoes works too). Count one large potatoe per person for a small appetite, count two if you plan on using them for an omelette the next day!
- Duck fat / Goose fat or Olive oil
- Allow the duck breast to rest outside of the fridge for 15-25min prior to cook.
- Start with your potatoes or sweet potatoes. Cut them in small cubes, à la Brunoise. You can keep the skin of your potatoes to allow them to keep their shapes while cooking. Use the duck fat for best results and a greater taste and cook in a non-stick pan.
- If using duck or goose fat, start on a medium heat for about 15min and stir often, then allow to cook at low heat for a further 15min. If you prefer something more crunchy, do the opposite and start at a low heat then finish it at a medium heat. Stir your pan very often at the end.
- If using olive oil, avoid using a non-stick pan at it will burn the resistance. Check on your potatoes more often to avoid burning and cook on a lower heat all the way through. If you have a lot of faith in your pan, you can cook them at medium heat at the end to get a crunchy results. Stir very often to avoid burning.
- It's best not to use ustensils when doing potaotes à la Brunoise and to stir the pan directly. If you do it often enough, it won't stick to the pan.
- Pre-heat your oven at 200C.
- Start your vinaigrette by combining half of the raspberries, the 100ml of olive oil, the mustard (start with less, add more later), the rasberry vinegar and salt & pepper. Taste it and adjust quantity to your liking until you find what works for you. You can add a little bit of honey if you like to experiment!
- Cut off the end of the asparagus and peel them.
- Blanch the asparagus in a pot of salted boiling water for about 3 minutes and strain. Set aside.
- Sprinkle the salt over your duck breasts. Sea salt is great if you have some. Score the skin of the duck breast and start cooking with the skin side on the pan for 4-6min or until golden brown.
- Place the breasts in the oven and cook for a further 15-18 min. Let the duck rest for 10min in a warm place.
- Prepare your salad, use your mixed leaves and rocket, top with some raspberries, season with your vinaigrette. Place it in the middle of the plate, add the asparagus. Cut your duck breasts thinly and add to the plate.
- Send us your picture!