Combining duck with asparagus, quail's eggs and a rich jus makes this dish a particularly special affair. And blackberries add a certain British flavour to the salad, not only as fresh berries on the plate, but also cooked into the red wine jus. Mouthwatering!
Ingredients (serves 2)
- 1 duck breast
- 75g cubed pancetta
- Bunch of asparagus
- 2 sprigs of thyme
- 1 onion, cubed
- 250ml red wine
- 250ml beef stock
- Punnet of blackberries
- 6 quail eggs
- Salt and pepper to taste
- Heat a saucepan over a medium heat and fry the pancetta, onion and thyme until golden brown
- Add the wine and reduce by two thirds
- Add the stock and blackberries and reduce by two thirds again
- Strain through a sieve, squeezing plenty of juice from the blackberries
- Boil to a syrupy jus, and keep warm
- Boil the quail's eggs for two and a half minutes, cool under a cold running tap, then peel
- For the duck, heat a frying pan, score the skin and season with salt
- When the pan is really hot, pop the duck in, skin side down and leave until golden brown
- Flip over for 30 seconds and pop into a preheated oven (180c) for 8 minutes, rest for 4 minutes
- Fry the asparagus in the duck fat, arrange on a plate with the blackberries and eggs
- When the duck is cooked, slice and arrange on top of the asparagus, drizzling with the jus to finish.
Perfection on a plate!
This recipe comes from our friends at The Devilled Egg Kitchen Academy in Bristol.
The Devilled Egg offers practical cookery courses and private bespoke lessons taught in a wonderful relaxed setting in Clifton, Bristol. They also provide online recipe videos, where you can follow their professional chefs, step-by-step, and at your own pace. And a fantastic range of tutorials, demonstrations and tastings in both food and wine are also available.
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