Combining duck with asparagus, quail’s eggs and a rich jus makes this dish a particularly special affair. And blackberries add a certain British flavour to the salad, not only as fresh berries on the plate, but also cooked into the red wine jus. Mouthwatering!
Ingredients (serves 2)
- 1 duck breast
- 75g cubed pancetta
- Bunch of asparagus
- 2 sprigs of thyme
- 1 onion, cubed
- 250ml red wine
- 250ml beef stock
- Punnet of blackberries
- 6 quail eggs
- Salt and pepper to taste
Method
- Heat a saucepan over a medium heat and fry the pancetta, onion and thyme until golden brown
- Add the wine and reduce by two thirds
- Add the stock and blackberries and reduce by two thirds again
- Strain through a sieve, squeezing plenty of juice from the blackberries
- Boil to a syrupy jus, and keep warm
- Boil the quail’s eggs for two and a half minutes, cool under a cold running tap, then peel
- For the duck, heat a frying pan, score the skin and season with salt
- When the pan is really hot, pop the duck in, skin side down and leave until golden brown
- Flip over for 30 seconds and pop into a preheated oven (180c) for 8 minutes, rest for 4 minutes
- Fry the asparagus in the duck fat, arrange on a plate with the blackberries and eggs
- When the duck is cooked, slice and arrange on top of the asparagus, drizzling with the jus to finish.
Perfection on a plate!
This recipe comes from our friends at The Devilled Egg Kitchen Academy in Bristol.
The Devilled Egg offers practical cookery courses and private bespoke lessons taught in a wonderful relaxed setting in Clifton, Bristol. They also provide online recipe videos, where you can follow their professional chefs, step-by-step, and at your own pace. And a fantastic range of tutorials, demonstrations and tastings in both food and wine are also available.
If you decide to get in touch with The Devilled Egg, please do mention us!
As ever, if you give any recipe a go, please do write back and tell us all about it!
