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

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

1 u 15 minVoor 2Nutri-Score C€€€
van @flemming.borgwardt2 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

2 personen
  • Barbarie duck breast (skin scored in a crosshatch)Vlees600 g
  • cherries (pitted)Groente en fruit200 g
  • balsamic vinegarVoorraadkast60 ml
  • onion (halved, cut side down, burnt in a dry pan)Groente en fruit2 stukken
  • green asparagus (woody ends trimmed)Groente en fruit250 g
  • black garlic (cloves, mashed)Voorraadkast4 stukken
  • mayonnaiseVoorraadkast120 g
  • fresh herbs (parsley, chives and tarragon, finely chopped)Groente en fruit20 g
  • duck stockVoorraadkast250 ml
  • butter (cold, cubed)Zuivel30 g
  • olive oilVoorraadkast15 ml
  • saltKruiden en specerijen5 g
  • black pepper (freshly ground)Kruiden en specerijen2 g

per portie

Voedingswaarden

1.158kcal

Koolhydraten
28 g
Eiwitten
65 g
Vetten
88 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Koekenpan
  • Steelpan
  • Mengkom
  • Garde
  • Keukentang
  • Zeef

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 6

  7. Make the herb mayo

    • Fold the chopped herbs into the remaining mayonnaise.
    • Season to taste and keep cold.
    Stap 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.
    Stap 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.
    Stap 9
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