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Duck Breast with Asparagus, Pea Puree and Orange Sauce

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Recipe by
Foodqood
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Recipe by
Foodqood
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Ingredients

  • 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

Procedure

  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.
Creator
Foodqood
Cooks by profession and passion. Has taken the web by storm with scrumptious recipes cooked to the rhythm of music and ASMR. Impossible to resist his videos: a triumph of sounds and crunchiness.