Pink duck breast with spring vegetables

Name: Pink duck breast with spring vegetables
Prep time: 3 h
Cook time: 15 min
Total time: 3 h 15 min
Yield: 4 SERVINGS
Cuisine: Magyaros
Ingredients: 4 pcs duck breast; 300 g green asparagus; 200 g new potatoes; 200 g strawberries; 2 pcs mandarin; 1000 ml chicken stock; 10 g fresh parsley; 10 g wild garlic; 10 g chives; 50 g butter; 50 g olive oil; 5 g salt; 2 g pepper; 5 g thyme

4 SERVINGS

Buy all ingredients right below the recipe

Ingredients

4 pcs duck breast
300 g green asparagus
200 g new potatoes
200 g strawberries
2 pcs mandarin
1000 ml chicken stock
10 g fresh parsley
10 g wild garlic
10 g chives
50 g butter
50 g olive oil
5 g salt
2 g pepper
5 g thyme

Steps

1
Soak the duck breasts in a mixture of 2 liters of water and 120 g of salt for 2-3 hours, depending on their size.
2
Cut the potatoes in half and boil them in salted water until tender.
3
Blanch the asparagus in hot salted water for 3 minutes, then refresh in ice water.
4
Peel the mandarin and fillet it with a sharp knife.
5
Wash, hull, and chop the strawberries.
6
Reduce the stock to 1 dl, season with salt and pepper if needed.
7
Remove the duck breast from the marinade and score the skin down to the fat layer.
8
In a cold pan, render the fat from the skin side down for 5-8 minutes over medium heat, then flip skin-side up and bake in a 150-degree oven for another 5-10 minutes, depending on how pink you like it.
9
When serving, toss the potatoes in herb butter, season with salt and pepper, and serve the halved duck with the vegetables and fruits, drizzled with the reduced stock.
10
It can also be prepared with chicken breast or pork tenderloin. The vegetables and fruits can be varied according to your preference.

Pataky Péter

Péter enjoys exploring the world's thousand-flavored playground alongside classic Hungarian dishes. Currently, he utilizes his knowledge as a chef, restaurant consultant, in cooking shows, and as a co-owner of a sous vide meat processing plant. Taste his delicacies!