YOUR SOLIN GENERATED RECIPE
Crispy Duck Breast with Roasted Asparagus
Enjoy a sophisticated dish featuring a perfectly crispy duck breast served alongside tender roasted asparagus. The duck is seared to render its rich, flavorful fat while achieving a delightful crisp on the skin, complemented by the bright, earthy notes of roasted asparagus with a hint of garlic and fresh thyme.
INGREDIENTS
6 oz Duck Breast, skin-on
1 cup Asparagus Spears
1 tsp Olive Oil
1 Garlic Clove
2 sprigs Fresh Thyme
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C).
Pat the duck breast dry with paper towels. Using a sharp knife, score the skin in a crosshatch pattern without cutting into the meat.
Season the duck breast generously with salt and pepper on both sides.
Heat a skillet over medium-high heat. Place the duck breast skin-side down in the skillet without any additional oil. Cook for about 5-6 minutes, allowing the fat to render and the skin to become crispy.
Flip the duck breast and sear the other side for an additional 2-3 minutes.
Transfer the duck breast to an oven-safe dish and add a couple of sprigs of fresh thyme and the lightly crushed garlic clove. Finish cooking in the oven for about 5-7 minutes, or until the internal temperature reaches your desired doneness.
While the duck is finishing in the oven, prepare the asparagus. Toss the asparagus spears with olive oil, salt, and pepper on a baking sheet.
Roast the asparagus in the same oven for 10-12 minutes, ensuring they become tender and slightly crispy at the tips.
Once cooked, slice the duck breast thinly and serve alongside the roasted asparagus. Garnish with any extra thyme if desired.