John Myers
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Four Countries Duck Breast with Four Kinds of Asparagus and Potato Roulade
The perfect four countries duck breast with four kinds of asparagus and potato roulade recipe with a picture and simple step-by-step instructions.
Potato roulade
- 300 g Fresh asparagus
- 300 g Asparagus green
- 2 bunch Wild asparagus
- 200 g Asparagus purple
- 1 kilogram Floury potatoes
- Potato flour
- 100 g Parmesan
- Fresh smooth parsley
- Puff pastry
- Salt
- Pepper
duck breast
- Sear the female duck breast in the pan on both sides and cook in the oven for about 15 minutes at 90 ° C until the desired cooking point is reached.
Potato roulade
- Peel the potatoes, cook them well and puree them roughly. Season to taste with salt and pepper. Then freshly grated Parmesan and potato flour to achieve a firmer mass. Spread the potato mixture on the defrosted puff pastry and roll up. Bake in the oven for about 20 minutes until the potato roulades are golden brown.
White asparagus
- Wash the asparagus and cut off the cut ends. Cook in salted water for about 15 minutes until al dente.
Green & purple asparagus
- Cut off the asparagus ends and blanch the asparagus stalks. Take the purple asparagus out of the hot water first, as it quickly loses its color.
Wild asparagus
- Cut off the tender ends and toss with a little olive oil, salt and pepper in the hot pan for just a few minutes so that it stays crisp.
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