Balsamic Duck Breasts And Asparagus Purée Food

CRISPY BALSAMIC DUCK BREASTS

Steps:

• Using a sharp knife, score the duck skin (fat) with diagonal parallel slashes 1/2 inch apart to make a diamond pattern, being careful not to pierce through to the flesh.
• Pour the balsamic vinegar into a shallow dish just wide enough to fit the breasts in one layer.
• Add the duck, flesh (not fat) side down; cover and leave to marinate for 20 minutes at room temperature (can be marinated up to 2 hours refrigerated but remove for last twenty minutes at room temperature).
• Heat a non-stick skillet over medium-high heat.
• Add duck, fat side down and cook until crispy, about 5 minutes (covered to avoid spattering).
• After the 5 minutes, carefully pour the rendered fat from the pan and wipe the outside of the pan of any grease that may have dripped there before placing back on the stove.
• Turn the duck breasts over and continue to cook: about 5 minutes more for rare, 8 for medium rare, and 10 minutes for well done, but of course depending on the size of the duck breasts.
• Remove duck from pan to cutting board and slice thinly against the grain.
• Serve immediately, passing extra balsamic vinegar for drizzling if desired.

BALSAMIC DUCK BREASTS AND ASPARAGUS PURéE

Steps:

• Preheat oven to 375°F.
• Prick the breasts with a knife to make some holes.
• In an ovenproof skillet cook the breasts fat side down to render the fat, about 10 minutes, drain.
• Turn over and cook in the oven 5 minutes.
• Add balsamic vinegar and cook 5 minutes more.
• Reserve the asparagus tips.
• Add steamed asparagus to a processor and puree.
• Add the puree, olive oil, salt & pepper to the potatoes, mix well.
• Slice duck breasts.
• Add puree to 4 plates, arrange duck breasts alongside.
• Garnish with mesclun, radicchio and asparagus tips.