Asparagus Classic with Duck Breast

Ingredients

• 1 kg white asparagus
• 115 g butter
• 1 tsp raw cane sugar
• Salt
• 1 Organic lemon
• 500 g waxy potatoes
• 2 duck breast fillets (each 300 g)
• 1 tbsp Rapeseed Oil
• 1 small Shallot
• 1 tbsp White Wine Vinegar
• 50 ml white wine
• 3 peppercorns
• 2 Eggs
• Pepper
• Sweet Paprika Powder
• nutmeg
• 1 bunch parsley (20 g)

Instructions

1. 1.

   Peel the asparagus and trim the lower ends. Bring 2 l of water to a boil in a pot. Add 1 tbsp butter, raw cane sugar, and salt. Wash the lemon hot, dry it, halve it, and squeeze out the juice; add 1 tbsp lemon juice to the cooking water. Place the asparagus in and simmer over low heat for 15–20 minutes. Then drain and let it steam off a little.

2. 2.

   Meanwhile wash the potatoes, put them in a pot with water, bring to a boil, and cook over medium heat for 20–25 minutes. Drain, let them steam off, and peel.

3. 3.

   While the potatoes are cooking, rinse the duck breast fillets, pat dry, and season with salt. Heat rapeseed oil in an oven‑proof skillet. Sear the meat on the skin side over high heat for about 2 minutes. Flip and finish cooking in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for 15 minutes. Remove, let rest for 5 minutes, then slice.

4. 4.

   Meanwhile melt the remaining butter in a pot. Remove the liquid butter from heat and let it cool. Peel and finely chop the shallot. Add vinegar, wine, shallot, and peppercorns to a pot, bring to a boil, and reduce by about half. Then let cool.

5. 5.

   Separate the eggs. Put the vinegar‑wine mixture in a stand mixer, add the yolks, and mix. While constantly stirring pour in the liquid butter. Season with salt, pepper, paprika, freshly grated nutmeg, and a splash of lemon juice. Wash the parsley, shake dry, and roughly chop.

6. 6.

   Arrange the asparagus, potatoes, hollandaise sauce, and sliced duck breast on four preheated plates and sprinkle with parsley before serving.