Balsamic Duck Breasts And Asparagus Purée

1. 1

   Preheat oven to 375u00b0F.

2. 2

   Prick the breasts with a knife to make some holes.

3. 3

   In an ovenproof skillet cook the breasts fat side down to render the fat, about 10 minutes, drain.

4. 4

   Turn over and cook in the oven 5 minutes.

5. 5

   Add balsamic vinegar and cook 5 minutes more.

6. 6

   Reserve the asparagus tips.

7. 7

   Add steamed asparagus to a processor and puree.

8. 8

   Add the puree, olive oil, salt & pepper to the potatoes, mix well.

9. 9

   Slice duck breasts.

10. 10

    Add puree to 4 plates, arrange duck breasts alongside.

11. 11

    Garnish with mesclun, radicchio and asparagus tips.

* Per serving · 4 servings · Values may vary.

No additional tips available.