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Roasted Asparagus with Duck Breast |
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For a few short years I was a chef at wonderful little cottage inn restaurant in Halifax, Nova Scotia. Many of the locals were skilled hunters and were constantly developing new recipies for the delcious Canadian ducks and geese. An old man taught me this recipie. He had lost both legs in the war and would sit on his front porch with his trusty dog and his rusty rifle. When a flock of ducks would fly by he would take aim and shoot one. His dog, Rusty, would then fetch the duck and the two of them would eat like kings. |
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You will need one pound of fresh asparagus and 2 large duck breasts. If you are unable to find duck breast you can substitute goose breast. When purchasing asparagus it is important to check how firm it is. Does the end snap off? It should. Are the tips healthy looking? They should be. Try to get to know local farmers in your area. Or purchase your produce at your local farmers market.
Pre-heat your oven to 400 degrees. Trim the bottoms of the asparagus and wash them in cold water. In a small bowl, juice 3 limes and one large meyer lemon. Add 1/2 cup of good oliive oil. Add one clove of minced garlic and 2 tablespoons of salt. Toss the asparagus in with this mixture. Roast the asparagus on a banking pan for 8 minutes.
To prepare the duck breast, heat 6 tablespoons of butter in a large skillet. Add one diced shallot and cook until it is lightly golden. Add the duck breast and cook for 6 minutes on each side.
To serve, place the duck breast on the plate and place the asparagus on top of the duck. Enjoy, Eh!! |
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