Basted Duck Breast With Blackberry Relish And Shaved Asparagus | V. Sattui Winery

Ingredients

• Blackberries, Halved — 2 cups | 360g
• Shallot, Fine Dice — 1 tbsp & 1 tsp | 23g| 1 medium shallot
• Red Wine Vinegar — 1/4 cup | 41g
• Salt — 1/4 tsp or to taste
• Sugar — 1/2 tsp | 3g
• Chive — 2 tbsp | 10g| 1 bunch
• Lemon Zest — 1/2 tsp | 2g| 1 medium lemon
• Celery (Peeled & Fine Diced) — 2/3 cup | 102g| 2 large ribs
• Extra Virgin Olive Oil — 2 tbsp | 28g
• Asparagus, Shaved 1/2 inch — 10 Stalks
• Frisée — 2 heads
• Arugula — 1 cup | 50g
• Pistachio Oil — 1/4 cup | 50g
• Salt — to taste
• Pepper — to taste
• Duck Breast — 4
• Thyme — 12 sprigs | 10g| 1 bunch
• Rosemary — 10 g | 1/2 bunch
• Sage — 8g | 2 sprigs
• Pink Peppercorns — 1/2 tsp | 1g
• Black Peppercorns — 1/4 tsp | 1/2 g
• Juniper — 12 berries
• Butter — 1/2 cup