NT – Duck Breast Fillet with Asparagus

Summary

Ingredients

• 1 large duck breast fillet (approx. 400g)
• salt and pepper
• 700 g asparaus
• 1 teaspoon sugar
• salt
• some lemon juice / white wine
• 80 g butter

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Instructions

1. Place a plate or plate in the oven and preheat it to 90 ° (if possible, use an oven thermo to check). It is advisable to put the dinner plates in the oven at the same time so that they are well warmed up when serving. This is particularly advantageous with LT-cooked pieces of meat, as these are never as hot as normally roasted or braised pieces of meat.
2. Wash the duck breast and pat dry. With a sharp knife, do not cut too deeply into the side of the skin in a diamond shape, i.e. be careful not to cut into the meat. Rub the duck breast with salt and pepper and place skin side down in a cold pan.
3. The abundant fat can escape better when frying with the cold pan, and no additional fat / oil needs to be used. Fry the skin side vigorously (about 5 minutes until it is golden to brown in color), then fry the other side for another 3 minutes. Place with the skin side up on the plate in the oven and cook in the preheated oven for approx. 45 to 60 minutes. The cooking time depends a little on how long you have seared and whether you want the meat more pink or well done.
4. The cooking time can be determined even better with a roasting thermo: at a core temperature of 60 ° the meat is still slightly pink, at 65 ° -70 ° it is done (but still tender and juicy!).
5. The fillet can then be cut open directly, but if necessary it can rest for up to 30 minutes in the oven, which is then switched down to 60 °, without any loss of quality.
6. Wash and peel the asparagus and cut off the ends. Bring the asparagus peels and ends to the boil with enough water in an asparagus pot or other large saucepan and simmer gently for about 15 minutes, then discard with a slotted spoon. Season the asparagus stock with sugar and salt, a little butter and a little lemon juice or a dash of white wine, bring to the boil again and cook the peeled asparagus in it until it is firm to the bite.
7. Incidentally, because the pot is not large enough, I use a 28 cm stew pan for this, which is also great for checking during cooking whether the asparagus is already sagging slightly when it is lifted.
8. Melt the rest of the butter. Serve the sliced duck breast fillet, asparagus sprinkled with melted butter and, for example, parsley potatoes on the preheated plates.

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