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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 minServes 2Nutri-Score C€€€
from @flemming.borgwardt2 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • Barbarie duck breast (skin scored in a crosshatch)Meat600 g
  • cherries (pitted)Produce200 g
  • balsamic vinegarPantry60 ml
  • onion (halved, cut side down, burnt in a dry pan)Produce2 pieces
  • green asparagus (woody ends trimmed)Produce250 g
  • black garlic (cloves, mashed)Pantry4 pieces
  • mayonnaisePantry120 g
  • fresh herbs (parsley, chives and tarragon, finely chopped)Produce20 g
  • duck stockPantry250 ml
  • butter (cold, cubed)Dairy30 g
  • olive oilPantry15 ml
  • saltSpices5 g
  • black pepper (freshly ground)Spices2 g

per serving

Nutrition

1,158kcal

Carbs
28 g
Proteins
65 g
Fat
88 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Saucepan
  • Mixing bowl
  • Whisk
  • Tongs
  • Sieve

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 6

  7. Make the herb mayo

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