Duck with Asparagus and Blackberries
This salad is perfect as a starter for a special dinner party. It's pretty healthy; blackberries and asparagus are both great sources of antioxidants and quail eggs help maintain healthy bones and teeth. The combination of rich duck meat and cream quail egg gets a bit of structure from the greens and some sharper flavours from the berries. It tastes so good and is also a visually stunning appetiser.
Instructions
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1
Heat a pan and fry the pancetta, onion and thyme until golden brown. Add the wine and reduce by two thirds. Add the stock and reduce by two thirds again. Boil until syrupy, add the preserve and season.
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2
Unless already cooked, boil the eggs for 1 and a half minute and cool under a cold running tap and peel.For the duck, heat a pan, score the skin and season with salt.
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3
When the pan is really hot, pop the duck in, skin side down and leave until golden brown. Flip over for 30 seconds and pop into a preheated oven (180C) for exactly 8 minutes Fry the asparagus in the duck fat, arrange on a plate with the blackberries and eggs. When the duck is cooked, slice and pop on top of the asparagus, drizzle the with the jus.
Ingredients
- 1 duck breast
- 75g pancetta cubes
- 1 asparagus bunch
- 2 thyme sprigs
- 1 onion , cubed
- 250ml red wine
- 250ml beef stock
- 1 punnet blackberries
- 6 quail eggs
- 1 tsp blackberry preserve
Serves 2
Total time required 35 mins
- Preparation time: 25 mins
- Cooking time: 10 mins
Recipe kindly provided by The Devilled Egg