Asparagus, Strawberry and Duck Salad
Wash the duck breasts, pat dry and season with salt and pepper. Score the skin in a diamond pattern. Fry, skin side down, in a dry frying pan over a medium heat until golden brown. After about 5 minutes turn over and put into a preheated oven (100°C) for about 30 minutes, until cooked to the medium stage. Take out and leave to rest.
Wash and peel the asparagus (peel only the lower third of the green asparagus spears), cut off the ends and cut the spears into pieces. Simmer the white asparagus in salted water with 1/2 tsp sugar for about 10 minutes, then add the green asparagus and cook for a further 10 minutes or so, until al dente. Wash, hull and quarter the strawberries. Wash and sort the rocket. Wash the lemon balm, pat dry and chop. Mix the lemon zest, vinegar, salt, pepper, 1/2 tsp sugar, lemon balm and oil to make a dressing. Check the seasoning. Drain the asparagus and mix with the dressing.
Carefully mix the strawberries and rocket with the asparagus. Slice the duck breast at an angle and serve with the salad while still warm.