Like everyone else, chef Yves Camdeborde, columnist for the program "La Table des bons vivant", remains confined to his home. But that does not prevent him from making good meals, or from continuing to pass on his advice: from his kitchen, he gives you, on video, his recipe for duck breast with lavender honey, green asparagus and roasted pears.

If you've gone to the kitchen to make up for the closure of your favorite restaurants during confinement, you may be running out of recipe ideas for this fourth weekend at home. Don't panic: for a tasty Easter lunch, chef Yves Camdeborde, columnist for La Table des bons vivant , gives you his recipe for duck breast with asparagus. And to be sure you are not mistaken, follow the steps on video!

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Duck breast, lavender honey, green asparagus and roasted pears

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

The recipe steps:

Degrease your duck as much as possible

Wash and peel the pear and cut it in half vertically

Cut the 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 3 minutes, then add the asparagus and onion, cook for 2 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