Duck Breasts with Asparagus for Two


Step 1Prepare the duck breasts. Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Pat the skin with a paper towel to remove excess moisture. Score the skin and season with salt and pepper.

Step 2Heat a medium oven-friendly pan over a medium-high heat. Place the duck breasts skin side down into the hot dry pan (no oil needed) and cook on medium-high for about 5 minutes, until the fat is rendered and the skin crisps up and is lightly golden. Turn on the other side and cook for about 30 seconds just to seal the breasts. Turn back on the other side (skin side down) and place the skillet in the oven.

Step 3Cook for 6-8 minutes (6 minutes for rare, 7 minutes for medium or 8 minutes for well done). Remove from the oven and place on a chopping board to rest. Increase the temperature in the oven to 220 °C/ 430 °F (fan assisted), or 240 °C/ 465 °F (conventional).

Step 4Add the asparagus to the hot skillet with the duck fat and season with salt and pepper. Drizzle with lemon juice and toss to combine. Place back in the oven and bake until crisp tender for 5 to 7 minutes.

Step 5When the asparagus is ready, slice the duck breasts into thicker slices and serve. Eat immediately while still warm. Optionally, serve with lemon wedges.