Duck Breast with Asparagus, Pea Puree and Orange Sauce
Ingredients
- 1 duck breast
- 1 tablespoon butter
- Salt
- 1 tablespoon honey
- Juice of 1 orange
- 5.3 oz (150g) demi-glace
- 4 asparagus spears
- 7 oz (200g) peas
- 0.7 oz (20g) extra virgin olive oil (EVOO)
- Breadcrumbs and toasted hazelnuts for garnish
Procedure
-
Duck Breast:
- Place the duck breast in the freezer for 10 minutes.
- Score the skin, then pan-fry without oil for 5 minutes on each side until crispy.
- Cook in the oven at 220°F (105°C) for 15 minutes, let rest for 10 minutes, then slice and season lightly with salt.
-
Orange Sauce:
- Heat honey and orange juice in a pan, add the demi-glace.
- Reduce until you achieve a creamy sauce.
-
Asparagus and Pea Puree:
- Boil 2 asparagus spears and the peas in salted boiling water for 3 minutes.
- Blend the cooked asparagus and peas with EVOO, salt, and pepper to make the puree.
- Brush the remaining asparagus with EVOO, sprinkle with breadcrumbs and toasted hazelnuts.
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