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

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