Duck Magret and white asparagus with clementine sauce

(For 4 portions)

• 1 punnet Borage Cress
• 4 medium pieces of Duck Magret
• 300ml duck stock
• juice from 3 clementines
• 40gr butter
• 20gr rapeseed oil
• 250gr white asparagus
• 4 tips green asparagus
• 1 whole clementine
• 2 pinches fine sea salt

• Cook the white and green asparagus in salty boiling water, refresh and keep aside.
• Melt the butter with the oil into a non-stick frying pan and sear the duck breast, skin down first. Place the duck in a small roasting tray and finish the cooking process in an oven at 220°C for 8 to 10 minutes, let rest aside once cooked.
• Meanwhile, degrease the pan and add the clementine juice and duck stock.
• Leave to reduce to a sauce consistency on a high heat.
• Cut out some segments out of the whole clementine.
• Reheat the asparagus and arrange at the bottom of each plate.
• Cut the rested duck magret into slices and place on top of the asparagus.
• Serve with the reduced sauce, zest of clementine, green asparagus tip and the freshly cut Borage Cress.

Recipe: Franck Pontais