(For 4 portions)
- 1 punnet Borage Cress
- 4 medium pieces of Duck Magret
- 300ml duck stock
- juice from 3 clementines
- 40gr butter
- 20gr rapeseed oil
- 250gr white asparagus
- 4 tips green asparagus
- 1 whole clementine
- 2 pinches fine sea salt
- Cook the white and green asparagus in salty boiling water, refresh and keep aside.
- Melt the butter with the oil into a non-stick frying pan and sear the duck breast, skin down first. Place the duck in a small roasting tray and finish the cooking process in an oven at 220°C for 8 to 10 minutes, let rest aside once cooked.
- Meanwhile, degrease the pan and add the clementine juice and duck stock.
- Leave to reduce to a sauce consistency on a high heat.
- Cut out some segments out of the whole clementine.
- Reheat the asparagus and arrange at the bottom of each plate.
- Cut the rested duck magret into slices and place on top of the asparagus.
- Serve with the reduced sauce, zest of clementine, green asparagus tip and the freshly cut Borage Cress.
Recipe: Franck Pontais
Say yes to the cress