Half roasted duck breast, burnt leeks and chorizo jus

Cooking the duck breast: Score the duck breast and cook it for 5 minutes on each side, starting with the skin side.
Let the duck breast rest on a rack.

Preparation of the leeks: Clean the leeks, then bake them at 200°C until their outer skin is burnt.
Remove this skin and cut the leeks in half. Place some knobs of butter on top.

Cooking the asparagus: Cook the asparagus in salted boiling water, then set aside.

Preparation of the chorizo juice: Cut the chorizo into cubes and melt it in the duck juice. Cook for 15 minutes, then strain.

Finalizing the cooking of the duck breast: Put the duck breast back in the hot oven for 5 minutes, then slice it.

Plating: Arrange the sliced duck breast on a plate with the vegetables harmoniously arranged.

Preparation of piquillos: Cut the piquillos into julienne strips and place them on the plate as a condiment.

Decoration: Decorate with fresh herbs.