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.

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.

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.

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.

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.

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.

Make the herb mayo

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

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.

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.