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For 4 people
- 1 large duck breast per person
- 1 large bunch green asparagus or 2 small ones
- 600-700g ratte potatoes
- 50 cl of good Côtes du Rhône red wine
- 15 cl honey, preferably liquid
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon pepper of your preferred origin : Sichuan, Timut, Tellicherry, Kâmpôt ...
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon blond mustard seeds
- Flower of salt
- 1 level tablespoon coarse salt for cooking asparagus
- Salt and freshly ground pepper
- According to taste, to bind the sauce: 1 tbsp liquid crème fraîche and 1 tbsp potato starch.
USTENSILS
- A cutting board
- Sharp kitchen knives, including a short-bladed paring knife (for trimming duck breasts)
- Several medium-sized heavy-bottomed saucepans
- A large saucepan with a high rim (for cooking asparagus)
- Two heavy-bottomed frying pans, one large enough for several duck breasts
- Mortar and pestle (for spices)
- A cooking hob
- A roll of aluminium foil
RECIPE
Cook vegetables before duck breast and sauce.
Then keep warm.
Ratte potatoes.
Several solutions to suit your taste
Pan-fried in the duck's juices and fat for 5 minutes over high heat, then covered for 20 minutes.
Boil for 25 min, starting cold
Steam for 10 to 15 minutes
Oven: on a baking sheet in a single layer, 40 min at 180°C.
Green asparagus:
Fill a large, high-sided saucepan with water. Add coarse salt and bring to the boil. Quickly brush the asparagus under a trickle of water; do not peel. Tie into bundles.
When boiling, place bundles of asparagus vertically in the pan: the roots will be cooked in water and the tips in steam. Prick them to measure cooking time. They should remain slightly firm.
Preparing the duck breasts and sauce
1. To be done before using the duck breasts
Preparing the spices
In a thick-bottomed frying pan, roast the spices without burning them. Crush in a mortar and pestle. Set aside.
Prepare the honey and red wine reduction
Pour the red wine into a heavy-bottomed saucepan and heat over low heat. Pour in the honey and melt gently. The mixture should not boil. Reduce the liquid by a third. Cover and set aside.
2. Preparing and cooking the duck breasts, making the sauce
On the flesh side, remove any small nerves. Turn the duck breasts over. Score the skin side with oblique slashes that will cut through the fat without reaching the flesh underneath.
Brush the duck breasts with the wine/honey reduction.
When cold, place the duck breast in the thick-bottomed frying pan, fat side down (squared off). Season the flesh side with a little fleur de sel, pepper and a small amount of roasted spices.
Start cooking very gently: you need to melt the fat without burning it. Continue cooking until you obtain a beautiful golden color. About 8 minutes.
Once nicely colored, turn the duck breasts over to finish cooking for about 3 minutes.
Remove the duck breasts to a baking sheet. Wrap immediately in aluminum foil to finish cooking. Cook for about 10 minutes.
Carefully collect the cooking juices and fat from the pan. They will be used to make your sauce and to pan-fry the potatoes.
Carefully collect the cooking juices and fat from the pan. These will be used to make your sauce and pan-fry the potatoes.
Preparing the sauce
While the duck breasts finish cooking in their aluminum wrapping, place one or two tablespoons of the duck breast juices in a heavy-bottomed saucepan. Heat over low heat. Deglaze with the wine/honey reduction. Add some of the spices to taste. Reduce slightly to a coating consistency. Add a little crème fraîche if you wish to make the sauce creamier. Bind the sauce with cornstarch if it seems too liquid. Season with salt and freshly ground pepper.
Serving and tasting
Place on as many plates as there are guests:
One duck breast, a few potatoes and asparagus and top with sauces. Serve warm with a Châteauneuf-du-Pape Château de La Gardine Génération Gaston-Philippe vintage 2019 for a beautiful combination of fruit and cocoa notes, or vintage 2014 for the subtlety of complex aromas of undergrowth and stewed fruit blended with the roundness of spices.
Bon appétit!
