Asparagus Classic with Duck Breast
Asparagus classic with duck breast - The all-time favourite with a festive feel. Photo: Marieke Dammann
Healthy, because
Even smarter
Nutritional values
This dish is a great source of protein from the duck and nutrients like fiber and folate from the asparagus.
This makes a perfect springtime dish.
(Percentage of daily recommendation)
| Calorie | 704 cal. | (34 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 47 g | (41 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 1.2 g | (5 %) | ||
| Roughage | 5.7 g | (19 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 7 mg | (58 %) | ||
| Vitamin K | 136 μg | (227 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 16.2 mg | (135 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 340 μg | (113 %) | ||
| Pantothenic acid | 3.7 mg | (62 %) | ||
| Biotin | 19.4 μg | (43 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 95 mg | (100 %) | ||
| Potassium | 1,376 mg | (34 %) | ||
| Calcium | 133 mg | (13 %) | ||
| Magnesium | 113 mg | (38 %) | ||
| Iron | 7.6 mg | (51 %) | ||
| Iodine | 29.3 μg | (15 %) | ||
| Zinc | 5.5 mg | (69 %) | ||
| Saturated fatty acids | 23.5 g | |||
| Uric acid | 294 mg | |||
| Cholesterol | 307 mg |
Ingredients
- Ingredients
- 2 ½ lbs white Asparagus (substitute green)
- 3 ½ ozs butter (unsalted)
- 1 tsp Raw cane sugar
- salt (kosher)
- 1 lemon (fresh)
- 17 ½ ozs Yukon Gold potatoes
- 2 duck legs (2.5 oz breast fillets)
- 1 Tbsp Canola oil
- 1 small shallot
- 1 Tbsp White vinegar
- 1 ½ ozs white wine (dry)
- 3 peppercorns
- 2 eggs (large, separated from whites)
- Black pepper (freshly ground)
- sweet paprika (ground)
- Nutmeg (whole)
- 1 bunch parsley (.75 ounce)
Kitchen utensils
Preparation steps
Peel the asparagus and break off the lower ends. Bring 8 cups water in a pot to the boil. Add 1 tablespoon butter, raw cane sugar and salt. Wash lemon, zest when dry, halve the lemon and squeeze juice; add 1 tbsp lemon juice to the cooking water. Place the asparagus in it and cook over a low heat for 15-20 minutes. Then drain and let it evaporate a little.
Meanwhile, wash the potatoes, put them in a pot with water, bring to the boil and cook at medium heat for 20-25 minutes. Then drain, evaporate and peel.
While the potatoes are boiling, wash duck breast fillets, dab dry and add salt. Heat canola oil in an ovenproof pan. Fry the meat in it on the skin side at high heat for about 2 minutes. Turn and finish cooking in a preheated oven at 350° F for 15 minutes. Then remove from the oven and leave to rest for 5 minutes. Cut into slices.
In the meantime heat the remaining butter in a pot. Remove liquid butter from the heat and let it cool down. Peel and finely chop the shallot. Put vinegar, wine, shallot and peppercorns in a pot, bring to the boil and reduce to about half. Then let it cool down.
Separate the eggs from the whites. Put vinegar-wine-mix in a blender, add egg yolks and blend. Add the liquid butter while blending constantly.
Season with salt, pepper, paprika, lemon zest, freshly grated nutmeg and some lemon juice. Wash parsley, shake dry and chop coarsely.
Arrange asparagus, potatoes, sauce hollandaise and duck breast slices on 4 preheated plates and serve sprinkled with parsley.
