John Myers
Contents
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Ingredients
The meat
- 2 piece Barbarie duck breast
- 100 Milliliters Red wine heavy
- 50 Milliliters Poultry stock
- 1 piece Shallot
- 1 tablespoon Oil
- 1 teaspoon Honey liquid
- 100 Milliliters Grenadine syrup
- Salt
- Pepper
- Freshly grated nutmeg
The asparagus
- 500 g Asparagus white fresh
- 1 tablespoon Butter
- 50 Milliliters Milk
- 2 teaspoon Salt
- 2 teaspoon Sugar
The pasta
- 100 g Tagliatelle fine raw material
The wild garlic butter
- 3 tablespoon Butter
- 50 g Wild garlic fresh
Instructions
The preparation
- Peel the asparagus well. Preheat the oven with the grid and drip pan to 80 ° C top / bottom heat.
The duck breast
- Rinse the breast, pat dry, remove sinews and fat residues, cut the skin into a diamond shape, rub on both sides with salt and pepper and fry on the skin side in the oil for 7 minutes over medium heat. Turn once and fry gently for another 4 minutes.
- Move the breasts to the oven on the wire rack. Now leave there alone for 45 minutes. A thermometer helps very well. Set to a core temperature of 65 ° C.
- Use the duck fat pan to steam the shallot until translucent. Deglaze with wine, stock and syrup and reduce by 2/3. Season to taste with salt, pepper and nutmeg and honey. If necessary, bind with 2 cold pieces of butter.
The asparagus
- In a large saucepan, bring water, milk, butter, salt and sugar to a boil. Put in the asparagus and simmer gently for 20 minutes.
The pasta
- 6 ... . Cook in salted water until al dente.
- After 45 minutes, remember the duck breasts again, take them out and let them rest for a moment in foil.
The wild garlic butter
- Cut the wild garlic into strips, add to the melted butter and fry until crispy.
- Meanwhile, warm the plates in the warm oven.
- I put the whole duck breasts on a plate and cut slices as I like. This means that the temperature will last longer.
Nutrition
Serving: 100gCalories: 160kcalCarbohydrates: 12gProtein: 1.7gFat: 11g
