- Serves: 4
- Cook Time: 20 minutes
- Prep Time: 30 minutes
- Effort: medium
- 4 duck breast, each scored
- black pepper
- olive oil, for shallow-frying
- 450 g small jersey royal potatoes, scraped and boiled until tender
- 25 g unsalted butter
- 1 tbsp finely chopped chives
- grated zest of 1/2 lemons
- 12 asparagus
For the compote:
- 4 apricots
- 35 g caster sugar
- 1/2 vanilla pod
- 100 ml water
- 55 g pecan halves
1. Preheat the oven to 190ºC/gas 5.
2. Season the duck breasts with salt and freshly ground pepper. Heat the olive oil in a large heavy-based frying pan.
3. Place the duck breasts skin side-down in the pan and fry for 2 minutes or until the skin is golden brown. Turn over and colour on the other side.
4. Transfer the fried duck breasts to a rack in a roasting tray. Roast for 6 minutes. When cooked, allow to rest, keeping warm.
5. Meanwhile, make the apricot compote. Place the apricot quarters, sugar, vanilla pod, water and pecans in a saucepan. Bring to the boil, reduce the heat and simmer until the apricots have softened and broken down.
6. Sieve the mixture, removing the pod and reserving the cooking juices. Return the reserved cooking juices to the saucepan and cook until reduced to a syrupy consistency.
7. Meanwhile, lightly crush the boiled Jersey Royals and place in a saucepan. Add the unsalted butter and chives and season with salt and freshly ground pepper. Warm through on a low heat. Add the lemon zest and mix well.
8. Meanwhile, heat a griddle pan until very hot. Place the blanched asparagus on the griddle and cook until marked with griddle marks.
9. To serve, arrange three asparagus stalks each in a fan on four serving plates. Place a spoonful of crushed potatoes in the centre of the plate. Slice and fan the duck breasts over the potatoes. Add a quenelle of the apricot compote and spoon the syrup around each plate.
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