Duck breast in citrus sauce with asparagus
2 servings
30 minutes
Duck breast in citrus sauce with asparagus is a dish inspired by Pan-Asian cuisine, where harmony of flavors plays a key role. Tender duck infused with bright citrus notes of lemon, lime, and orange gains a rich aroma and light caramel sweetness from cane sugar. Crispy asparagus sautéed in duck fat adds freshness and balance. This dish is perfect for a special dinner, pairing well with light white wines or refreshing fruit drinks. Its taste contrasts the tenderness of the meat with the invigorating acidity of the sauce, creating an exquisite gastronomic impression.
1
Preheat the oven to 180 degrees; squeeze the juice of lime, half a lemon, and an orange cut lengthwise, slice the remaining orange.
- Lime: 1 piece
- Lemon: 0.5 piece
- Oranges: 1 piece
2
In a saucepan, add sugar, pour in citrus juice, and cook over medium heat for 10 minutes until slightly thickened, then remove from heat.
- Cane sugar: 35 g
- Lime: 1 piece
- Lemon: 0.5 piece
- Oranges: 1 piece
3
Make cross cuts on the duck's skin, salt and pepper it.
- Duck fillet: 2 pieces
4
Place the duck skin-side down in a heated skillet, fry on medium heat for 4 minutes, flip and fry for another 1.5 minutes, season with salt and pepper; put in the oven for 12 minutes; transfer and let rest for 4-5 minutes.
- Duck fillet: 2 pieces
- Lemon: 0.5 piece
- Oranges: 1 piece
5
Drain the oil from the pan where the duck was fried, leaving 3 tablespoons; sauté the asparagus over medium heat for 2 minutes.
- Olive oil: 30 ml
- Fresh asparagus: 200 g
6
Slice the duck into pieces.
7
Place the duck on a plate, add asparagus beside it, drizzle with sauce, sprinkle with orange juice, and serve.
- Oranges: 1 piece