Duck Breast with Asparagus

Ingredients

• 800 g white asparagus
• 2 tbsp butter
• Salt
• Pepper (freshly ground)
• ½ tsp sugar
• nutmeg
• 5 tbsp vegetable broth
• 4 tbsp heavy cream
• 1 egg
• 2 egg yolks
• 2 duck breast fillets (about 300 g each)
• 1 tbsp chives sprigs
• 250 g butter
• 2 egg yolks
• 4 tbsp dry white wine
• 2 tbsp lemon juice
• Salt
• white pepper (freshly ground)

Instructions

1. 1.

   Wash the asparagus, peel the lower third, trim ends and heads. Set heads aside and chop the stalks into small pieces. Melt 1½ tbsp butter, sauté the asparagus in it, add broth and steam for 10 minutes until tender, seasoning with salt, pepper, sugar and nutmeg.

2. 2.

   Add cream and blend with a hand blender; stir in egg, yolks and parsley. Divide the mixture into four buttered ramekins and bake at 180°C (356°F) for 20–25 minutes in a water bath until set.

3. 3.

   Place duck breasts skin-side down in a hot pan and cook over medium heat for about 8 minutes, then flip and cook another 8 minutes, seasoning with salt and pepper. Wrap in foil and let rest slightly.

4. 4.

   Cook asparagus heads in boiling salted water for about 10 minutes, drain and set aside.

5. 5.

   Arrange the flan with the cooked asparagus tips and sliced duck breast on a plate, sprinkle with chives. Serve with Hollandaise sauce.

6. 6.

   For the Hollandaise melt butter and skim off foam. Whisk egg yolks and wine in a metal bowl over a hot water bath until frothy; gradually add melted butter first by drops, then in a thin stream while constantly stirring until a smooth sauce forms. Do not let the mixture curdle. Season with lemon juice, salt and pepper.