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Executive Chef Pascal Bernou
France
Maison Rougié
Pan-seared duck breast, green asparagus and mustard seeds
Add to your menu a simple and tasty dish with this pan-seared duck breast, accompanied by crunchy asparagus and a refined mustard sauce.
4 pers.
40 min
Ingredients
- Duck juice 2dl
- Mustard seeds 100g
- Sweet mustard 50g
- Green asparagus 150g
- Fleurette crème 150g
- Butter 100g
4 pers.
40 min
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Preparation
1
Preparing the duck breast: Score the duck breasts and pan-fry them skin-side down for 5 minutes on each side. Then let them rest on a rack.
2
Cooking the asparagus: Cook the asparagus in boiling salted water until they are crunchy.
3
Preparing the asparagus purée: Trim the asparagus tips and blend the stalks with fleurette crème in a blender.
4
Preparing the sauce: Reduce the duck juice with a hint of mustard.
5
Finishing the duck breast: Return the duck breast to the oven for 5 minutes, then slice it.
6
Plating: Arrange the plate by placing the sliced duck breast on top. Add some mustard seeds and drizzle with sauce.
Chef's Tip
You can let the mustard seeds infuse in the hot duck juice before removing them.
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