Balsamic Duck Breasts and Asparagus Purée

This makes a lovely dish for guests and looks like a lot more work than it actually is. I cook mine longer as I prefer mine cooked through.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 4  duck breasts
•  salt & pepper
• 1⁄2 cup  balsamic vinegar
• 1  lb asparagus, sliced and steamed
• 1  lb yukon gold potato, peeled, boiled, mashed
• 1  tablespoon olive oil
• 2  cups mesclun
• 12  leaves radicchio

Directions

1. Preheat oven to 375°F.
2. Prick the breasts with a knife to make some holes.
3. In an ovenproof skillet cook the breasts fat side down to render the fat, about 10 minutes, drain.
4. Turn over and cook in the oven 5 minutes.
5. Add balsamic vinegar and cook 5 minutes more.
6. Reserve the asparagus tips.
7. Add steamed asparagus to a processor and puree.
8. Add the puree, olive oil, salt & pepper to the potatoes, mix well.
9. Slice duck breasts.
10. Add puree to 4 plates, arrange duck breasts alongside.
11. Garnish with mesclun, radicchio and asparagus tips.