- 4 duck breasts (about 200 g each)
- Sea salt and freshly ground black pepper
- Olive oil
- 200-300 g asparagus tips, trimmed
- 1 cup chicken stock
- 1/3 cup lemon juice
- A few sprigs thyme
- Watercress, to garnish
Preheat the oven to 200°C. Pour boiling water over the duck and pat dry. Using a sharp knife, score the skin of the duck, then season with salt. Place in a pan over a low heat and cook until the fat runs and the skin is crisp and brown.
Season the meaty side of the breast with pepper, then remove from the pan and place, skin side up, in an oiled roasting pan. Pour boiling water over the asparagus, then drain.
Arrange the asparagus around the duck. Pour over the chicken stock and lemon juice, tuck in some thyme sprigs and roast for 10 minutes, or until the duck is just cooked but still pink and moist, and the asparagus is tendercrisp.
Spoon over the pan juices when serving and garnish liberally with watercress.
Cook’s note: Serve potatoes on the side – steamed or, all the better, pan-fried in duck fat.
Per serving: 1318.8 kJ, 31.8 g protein, 19.2 g fat, 3 g carbs
Duck is a delicious alternative to chicken. Here the lemon sauce cuts the richness of the duck and the asparagus adds freshness.