Ingredients for 2 persons :
1 Maison Conquet duck breast
3 tablespoons L’Epicurien honey
1 teaspoon Olivier Roellinger 4-spice blend
2 star anise flowers
2 knobs Jean-Yves Bordier butter
1 Terroirs d’Avenir organic orange
1 bunch Terroir d’Avenir green asparagus
Salt and freshly ground pepper
Recipe:
Preheat oven to 180°C.
Using the tip of a knife, draw a cross on the skin of the duck breast. In a frying pan over medium heat, heat the duck breast without fat for 6 minutes, regularly draining off excess fat. Turn the duck breasts, flesh side down, to brown each side. Keep the pan aside, place the duck breast in the oven for 7 minutes.
Meanwhile, blanch the asparagus in a large pot of water for 4 minutes, then plunge into iced water to stop the cooking process. Drain and set aside on absorbent paper.
Leave the duck breast to rest under aluminum foil for 10 minutes.
In the drained pan, add a knob of butter to loosen the cooking juices. Add the juice of half an orange. Let simmer for a few seconds.
Add the spices and honey. Simmer over low heat for 5 minutes. Heat another pan with a knob of butter and sauté the asparagus over high heat for 2-3 minutes. Season with salt and pepper.
In the same pan, brown two slices of peeled orange. Serve immediately.
Any other recipe ideas? See our creations in the Culinary creations by Trait’Tendance section.
