Roast Duck Breast with asparagus Recipe - Great British Chefs
This magnificent roast duck breast recipe from Adam Gray shows how well roast duck pairs with flavourful shallots, asparagus and cabbage
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Ingredients
- 4 duck breasts
- salt
- pepper
- 1 medium onion, thinly sliced
- 1 garlic clove, minced
- 1 sprig of fresh thyme
- 1 bay leaf
- 300ml of bitter
- 50g of butter
- 500ml of chicken stock
- rapeseed oil
- 1 hispi cabbage, finely shredded
- 2 shallots, thinly sliced into rings
- 2 knobs of butter
- 12 asparagus spears
- 1 knob of butter
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