On the occasion of the program "La Table des Bons Vivants", Yves Camdeborde revealed the duck breast recipe he intended to prepare for his whole family this Saturday afternoon.
Utensils:
1 small knife
1 large pan
1 board
Ingredients:
1 duck breast
1 small ripe pear
2 green asparagus
1 new onion
1 tablespoon lavender honey
1 tablespoon olive oil
1 teaspoon of wine vinegar
1 teaspoon coriander seed
Rosemary flower
Salt pepper
Production :
Degrease your duck as much as possible.
Wash and peel the pear and cut it in half lengthwise.
Cut your asparagus tips in half vertically.
Wash and peel the new onion and mince it finely.
Heat a frying pan with olive oil, place the fatty duck in it in contact with the frying pan. Add the pears and place them on the slice side in contact with the pan.
Cook for three minutes, then add the asparagus and onion, cook for two minutes and turn the duck breast. Turn the pears and take out the asparagus and onions. Using a spoon, coat the pears and the duck breast with the honey. Sprinkle the coriander seeds over the whole. Deglaze the pan with vinegar and a tablespoon of water, add the asparagus and onions, mix well. Sprinkle with rosemary flowers.
Dress and taste.