Balsamic Duck Breasts and Asparagus Pure
Elevate your dinner game with this sophisticated yet approachable recipe for Balsamic Duck Breasts and Asparagus Purée, a perfect pairing of rich, crispy duck and vibrant vegetable flavors. Tender duck breasts are pan-seared to perfection, their golden, crackling skin complemented by a silky balsamic-honey glaze infused with garlic. The asparagus purée, a luxurious blend of butter, cream, and fresh asparagus with a hint of zesty lemon, adds a refreshing contrast to the dish. With just 50 minutes from start to finish, this recipe strikes the perfect balance between gourmet flair and weeknight practicality. Serve this elegant dish for date nights, special occasions, or when you're simply craving restaurant-quality dining at home. Your guests—or yourself—will be impressed!
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Ingredients
- 2 pieces duck breasts
- 1 pound asparagus
- 0.5 cup balsamic vinegar
- 2 tablespoons honey
- 2 cloves garlic
- 2 tablespoons unsalted butter
- 0.25 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.25 cup water
- 1 tablespoon lemon juice
Directions
Step 1
Score the duck breasts' skin lightly in a crosshatch pattern, being careful not to cut into the meat. Season both sides with salt and black pepper. Allow them to come to room temperature before cooking.
Step 2
For the asparagus purée, trim off the tough ends of the asparagus and chop them into smaller pieces. Set aside.
Step 3
Heat a large skillet over medium heat. Place the duck breasts skin-side down in the cold pan and allow the fat to render, about 7-10 minutes, or until the skin is golden and crispy. Flip the duck breasts and cook for another 2-5 minutes, depending on your preferred level of doneness. Remove from the pan and let them rest for 5-10 minutes.
Step 4
In the same skillet, discard excess rendered fat, leaving about 1 tablespoon. Add balsamic vinegar, honey, and minced garlic. Simmer the mixture over low heat, stirring occasionally, until it thickens to a syrup-like consistency, about 3-5 minutes. Remove from heat.
Step 5
While the duck rests, prepare the asparagus purée. Heat olive oil in a saucepan over medium heat. Add the asparagus and sauté for 3-4 minutes until tender and vibrant green.
Step 6
Pour in 1/4 cup of water, cover the pan, and steam the asparagus for another 5 minutes or until very soft.
Step 7
Transfer the asparagus to a blender or food processor. Add butter, heavy cream, and lemon juice, then blend until smooth and creamy. Season with salt and pepper to taste.
Step 8
To serve, slice the duck breasts into thin slices and drizzle with the balsamic glaze. Spoon the asparagus purée onto the plate as a base or on the side. Serve immediately and enjoy!
Nutrition Facts
| Serving size | (1020.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1671.4 |
| Total Fat 129.4g | 0% |
| Saturated Fat 50.0g | 0% |
| Polyunsaturated Fat 2.9g | |
| Cholesterol 290mg | 0% |
| Sodium 2555.4mg | 0% |
| Total Carbohydrate 76.6g | 0% |
| Dietary Fiber 10.3g | 0% |
| Total Sugars 61.4g | |
| Protein 49.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 217.1mg | 0% |
| Iron 17.7mg | 0% |
| Potassium 1691.0mg | 0% |
Source of Calories