en 
ja 
Frozen
Maison Rougié
- French Tradition
- Sunny days
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 Breasts
- Duck juice 2dl
- Mustard seeds 100g
- Sweet mustard 50g
- Green asparagus 150g
- Fleurette crème 150g
- Butter 100g
4 pers.
40 min
Preparation
1
Preparing the duck breast: Defrost the duck breast in the refrigerator for 24 hours. Score the skin and cook skin-side down over low heat for about 7 minutes. Turn over and briefly brown the flesh side.
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 at 120°C for 12 minutes, then let it rest for 10 minutes before slicing.
6
Plating: Arrange the plate by placing the sliced duck breast on top. Add some mustard seeds and drizzle with sauce.
Advice from the chef
You can let the mustard seeds infuse in the hot duck juice before removing them.
Share this recipe