Duck with artichokes and asparagus Versatility that’s second to none
WE all love duck, don’t we? Whether it be crispy duck from your favourite Chinese restaurant or plain roast duck or even a lovely confit duck leg salad, it can be tasty whatever way it’s done. Duck’s versatility is second to none. In the restaurant we use the breast and leg of duck in many different ways. The important thing about cooking the breast is that, as well as getting the skin crispy, inside it has to be pink so that it is still moist and tender.
Serves 4 4 duck supreme
20-24 tips of asparagus
1 packet chives
1 packet spinach Pick and wash the spinach then fry at the last minute in a little butter. Cut and peel the asparagus tips, then cook in boiling salted water. Refresh them in iced salted water, then drain well as soon as cold.
Chop the chives finely. You can either buy artichokes already marinated in olive oil or you can turn your own then boil in a little boiling water and vinegar to keep them from discolouring. Cut into even-sized pieces. When refreshing, just fry lightly in a little oil and then add chives at the last minute so still green.
Trim the duck fillets by taking excess fat and sinew off. Score the fat across and down, so when you put them in the hot frying pan the fat will render down while the duck is cooking. Again, achieving a nice golden colour on the skin, turn over onto the skin side then place in the oven for about 8-10 minutes. Then take out while they are still nice and pink inside.
Put the spinach on the bottom of the plate. Mix the artichokes with the asparagus and put a nice neat pile on top of the plate. Slice the duck evenly, place on top of the spinach. Pour sauce over.
Brian Maule at Chardon d’Or Restaurant, 176 West Regent Street, Glasgow, G2 4RL Telephone 0141 248 3801 email: info@ brianmaule.com website: www.brianmaule.com