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Barbarie Duck Breast with Balsamic Glazed Cherries, Burnt Onion and Green Asparagus
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Barbarie Duck Breast with Balsamic Glazed Cherries, Burnt Onion and Green Asparagus

1 h 15 minPara 2Nutri-Score C€€€
de @flemming.borgwardt2 importaciones0 veces cocinadas
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Ingredientes

2 personas
  • Barbarie duck breast (skin scored in a crosshatch)Carne600 g
  • cherries (pitted)Frutas y verduras200 g
  • balsamic vinegarDespensa60 ml
  • onion (halved, cut side down, burnt in a dry pan)Frutas y verduras2 piezas
  • green asparagus (woody ends trimmed)Frutas y verduras250 g
  • black garlic (cloves, mashed)Despensa4 piezas
  • mayonnaiseDespensa120 g
  • fresh herbs (parsley, chives and tarragon, finely chopped)Frutas y verduras20 g
  • duck stockDespensa250 ml
  • butter (cold, cubed)Lácteos30 g
  • olive oilDespensa15 ml
  • saltEspecias5 g
  • black pepper (freshly ground)Especias2 g

por ración

Nutrición

1158kcal

Carbohidratos
28 g
Proteínas
65 g
Grasas
88 g
Adaptar utensilios

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Utensilios

  • Sartén
  • Cazo
  • Bol
  • Varillas
  • Pinzas de cocina
  • Tamiz

paso a paso

Preparación

  1. Prepare the duck breast

    • Score the duck skin in a crosshatch without cutting into the flesh.
    • Season both sides generously with salt and pepper.
    • Let the breasts come to room temperature.
    Paso 1

  2. Sear the duck breast

    • Place the breasts skin side down in a cold dry frying pan and render over medium-low heat until the skin is golden and crisp.
    • Turn and cook the flesh side briefly, then transfer to a warm spot to rest.
    • Pour off the rendered fat, keeping a little in the pan.
    Paso 2

  3. Burn the onion

    • Place the onion halves cut side down in a dry hot pan.
    • Char until deeply blackened on the cut side, then set aside.
    Paso 3

  4. Glaze the cherries

    • Deglaze the pan with the balsamic vinegar and reduce until syrupy.
    • Add the cherries and a knob of butter and glaze until the cherries are tender and coated.
    Paso 4

  5. Cook the asparagus

    • Blanch the asparagus in salted boiling water until just tender.
    • Refresh, drain and finish in a pan with olive oil, salt and pepper.
    Paso 5

  6. Make the black garlic mayo

    • Mash the black garlic cloves into a smooth paste.
    • Whisk the paste into half of the mayonnaise and season to taste.
    Paso 6

  7. Make the herb mayo

    • Fold the chopped herbs into the remaining mayonnaise.
    • Season to taste and keep cold.
    Paso 7

  8. Make the duck jus

    • Reduce the duck stock in a saucepan until slightly thickened.
    • Whisk in the cold butter cubes off the heat to give the jus a glossy finish.
    • Season and strain through a sieve.
    Paso 8

  9. Plate and serve

    • Slice the rested duck breast and arrange on warm plates.
    • Add the burnt onion, glazed cherries and green asparagus.
    • Dot with the black garlic mayo and herb mayo and finish with the duck jus.
    Paso 9
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