Duck Breast with Asparagus
Cooking time :
Total time :
Duck Breast with Asparagus for two persons:
- 1 filet of Duck breast,
- Asparagus tips, cut from one bunch of peeled asparagus
- 1/2 cup Port wine,
- 1 tablespoon Butter,
- 1 tablespoon Peanut oil,
- Salt, pepper, chopped parsley to taste
Drain the asparagus tips and return them still warm to the pot. Toss lightly with the butter to coat. Score the duck breast's skin in a diamond-shaped pattern. Put the duck breast, skin side up, in a skillet or other oven-proof pan that can also be used on the stovetop. Put the duck breast in the oven and roast for twelve minutes or until the duck's skin is crisp and brown. Remove the duck breast from the oven and season with salt and pepper. Transfer the duck to a platter and arrange the asparagus tips decoratively around the duck. Drain the fat from the pan used to cook the duck and deglaze the pan with the Port wine. Drizzle the deglazed juices over the duck breast and the asparagus.
Sprinkle with the chopped parsley and serve.