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Duck Breast with Asparagus

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Duck Breast with Asparagus for two persons:

  1. 1 filet of Duck breast,
  2. Asparagus tips, cut from one bunch of peeled asparagus
  3. 1/2 cup Port wine,
  4. 1 tablespoon Butter,
  5. 1 tablespoon Peanut oil,
  6. Salt, pepper, chopped parsley to taste
Duck Breast with Asparagus
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Preheat the oven to 450 degrees. Cook the asparagus tips in boiling, salted water for five minutes or until just tender.
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.

Last comments about the recipe Duck Breast with Asparagus

patrick early (invité)  2011-05-04

Comment on recipe : www.aftouch-cuisine.com/recipe/duck-breast-with-asparagus-3.htm Perfect combination. Dead simple to cook. Try using alternatives to port wine: Marsala or even Rivesaltes. Or use goose grease instead of butter. Serve with water cress salad.

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