Balsamic Duck Breasts And Asparagus Pure

This makes a lovely dish for guests and looks like a lot more work than it actually is. I cook mine longer as i prefer mine cooked through.

Preheat oven to 375f.

Prick the breasts with a knife to make some holes.

In an ovenproof skillet cook the breasts fat side down to render the fat , about 10 minutes , drain.

Turn over and cook in the oven 5 minutes.

Add balsamic vinegar and cook 5 minutes more.

Reserve the asparagus.

Add steamed asparagus to a processor and puree.

Add the puree , olive oil , salt & pepper to the potatoes , mix well.

Slice duck breasts.

Add puree to 4 plates , arrange duck breasts alongside.

Garnish with mesclun , radicchio and asparagus.

duck breasts, salt & pepper, balsamic vinegar, asparagus, yukon gold potato, olive oil, mesclun, radicchio