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Duck Breast with Asparagus, Pea Puree and Orange Sauce



  • 1 duck breast
  • 1 tablespoon butter
  • Salt
  • 1 tablespoon honey
  • Juice of 1 orange
  • 5.3 oz (150g) demi-glace
  • 4 asparagus spears
  • 7 oz (200g) peas
  • 0.7 oz (20g) extra virgin olive oil (EVOO)
  • Breadcrumbs and toasted hazelnuts for garnish


  1. Duck Breast:

    • Place the duck breast in the freezer for 10 minutes.
    • Score the skin, then pan-fry without oil for 5 minutes on each side until crispy.
    • Cook in the oven at 220°F (105°C) for 15 minutes, let rest for 10 minutes, then slice and season lightly with salt.
  2. Orange Sauce:

    • Heat honey and orange juice in a pan, add the demi-glace.
    • Reduce until you achieve a creamy sauce.
  3. Asparagus and Pea Puree:

    • Boil 2 asparagus spears and the peas in salted boiling water for 3 minutes.
    • Blend the cooked asparagus and peas with EVOO, salt, and pepper to make the puree.
    • Brush the remaining asparagus with EVOO, sprinkle with breadcrumbs and toasted hazelnuts.
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