Roast Duck Breast with Spring Vegetables Recipe · Gressingham

Roast Duck Breast with Spring Vegetables Recipe · Gressingham

www.gressinghamduck.co.uk

Great British Chef Adam Gray gives this roast duck breast a touch of spring by the inclusion of asparagus.

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Ingredients

  • 4 Gressingham duck breasts
  • salt
  • pepper
  • rapeseed oil
  • 50g of butter
  • 1 medium onion, thinly sliced
  • 1 garlic clove, minced
  • 1 sprig of fresh thyme
  • 1 bay leaf
  • 300ml of bitter beer
  • 500ml of chicken stock
  • 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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