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Duck with Asparagus and Blackberries

By The Devilled Egg
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…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

10 total
  • 75 g of pancetta cubes
  • 250 ml of beef stock
  • 1 duck breast
  • 1 asparagus bunch
  • 2 thyme sprigs
  • 1 onion, cubed
  • 250 ml of red wine
  • 1 punnet of blackberries
  • 6 quail eggs
  • 1 tsp of blackberry preserve

Method

3 steps

  1. Step 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.

  2. Step 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.

  3. Step 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.