Try this recipe of Chef Neeraj of The Address Dubai Marina
Ingredients (Serves four)
Duck breast 4 duck breasts (criss-crossed with a sharp knife) 1 tbsp oil 4 sprigs of thyme Freshly ground black pepper Rock salt to taste Creamy savoy cabbage 300g blanched savoy cabbage 100ml cooking cream 100g La Ratte potatoes (cooked and skin off) 1 tbsp parsley, chopped Nutmeg, grated
Garnish 75g purple potatoes (cooked and skin off) Chervil leaves
Balsamic shallots 200g shallots (slice in a half-moon shape) 200ml balsamic vinegar 1 tbsp orange zest 5 pieces juniper berries 1 bay leaf 50ml duck jus Rock salt to taste
Glaze for asparagus 50ml orange juice 1 tsp honey Pinch of rock salt 3 cooked asparagus spears
Method 1 To make the balsamic shallots, place the sliced shallots in a small cooking pot, then add all ingredients, making sure they are covered with the balsamic. Let it cook slowly on the stove for an hour. Strain the excess cooking liquid and keep it in another pot. Add the duck jus and let it reduce to a light, syrupy consistency and season to taste. Add knob of butter to the sauce and stir until dissolved. To finish, whisk in the butter, seasoning with salt and pepper.
2 Preheat the oven to 220˚C. Season the duck breasts with salt and pepper and heat 1 tbsp of oil in a roasting tray on the stove.
3 Place the breasts, skin-side down, in the tray and fry over a medium heat for 8-10 minutes, allowing the skin to release fat while turning golden brown. Turn and finish cooking in the oven for 7-8 minutes.
4 Remove from the tray and leave to rest.
5 Shred the savoy cabbage and blanch until tender. Heat the cream, salt and nutmeg, then add the cabbage and diced La Ratte potatoes until the cream has covered the cabbage and potatoes completely, then add the parsley.
6 Blanch the peeled asparagus for five minutes in water with sugar, salt and lemon added. Cook for 5-6 minutes until tender. Remove and plunge the asparagus into iced water to refresh.
7 In a pan, heat the orange juice, then add the honey and salt and let it cook until it has a silky glaze. Toss the asparagus in the mixture until coated.
8 Toss the purple potato with butter and season.
Serving Slice the duck breast. Arrange the creamy cabbage in the centre of a plate, place the duck breast on top and scatter the purple potato on two sides. Add one teaspoon of balsamic shallot on the side. Arrange the asparagus round the edge and drizzle the sauce around it. Garnish with chervil and serve. Asparagus season in Dubaiclick to view