Duck Breast with Asparagus
- 800 grams white Asparagus
- 2 tablespoons butter
- ½ teaspoon sugar
- 5 tablespoons Vegetable broth
- 4 tablespoons Whipped cream
- 1 egg
- 2 egg yolks
- 2 duck legs (about 300 grams)
- 1 tablespoon scallions
Rinse asparagus, peel the bottom third, cut off woody and tips. Set the tips aside and chop the asparagus spears. Sauté the asparagus in 1 1/2 tablespoons of melted butter, add broth and cook until soft for 10 minutes. Season with salt, pepper, sugar and nutmeg.
Pour cream and purée with a hand blender, stir in egg yolks and parsley. The pour the mixture into four buttered ramekins and place in the oven at 180°C (approximately 350°F) for 20-25 minutes.
Lay the duck breasts skin side down in a hot pan and cook over medium heat for about 8 minutes, then turn and cook for another 8 minute. Season with salt and pepper and wrap in aluminum foil. Let rest.
Place asparagus tips in boiling salted water for about 10 minutes. Cook, drain, rinse in cold water and drain again .
Serve the sliced duck breast with the cooked asparagus tips and sprinkle with chives.
For Hollandaise sauce, melt butter and skim off the foam. Place egg yolks and wine in a metal bowl and beat over hot water until frothy. Then slowly add the melted butter, stirring constantly, until it forms a nice sauce. The egg mixture may not thicken. Season with lemon juice, salt and pepper