Roasted Duck Breast with Asparagus Spears & Blood Orange Drizzle

Description:

The sacrifice of people who gave their lives can be remembered with this delicious meal, inspired by our visit to Rouen, France and the beaches of Normandy. 

Serves: 2 People

Cook Time: 25 minutes

INGREDIENTS:

1 large duck breast, halved and skin scored

8 asparagus spears

2 blood oranges

1 Tbsp butter

1 tsp salt, pepper, and garlic powder

2 Tbsp sugar

How To Make Roasted Duck Breast with Asparagus Spears:

1. Preheat the oven to 375 degrees Fahrenheit.
2.  Cut duck breast in half and score the fat of the duck.
3.  Season both sides of the duck breast with salt, pepper, and garlic powder.
4.  Place duck, skin side down, on a cold, oven-safe pan. 
5.  Cook for 3-5 minutes over medium-high heat, or until the skin is crispy and the fat is rendered. 
6.  Remove the duck and set it aside.
7.  Drain the duck fat from the pan. 
8.  Put asparagus spears in the pan (all facing the same way) and place the duck on top of the asparagus.
9.  Place the pan in the oven for 5-7 minutes. 
10.  Remove the pan and let the duck rest for 5 minutes before slicing and plating.

How to Make Blood Orange Drizzle:

1.  Juice 2 oranges into a small saucepan.
2.  Add 2 Tbsp of sugar and place over low heat. Cook until the sauce is reduced by half.
3.  Remove pan from heat and add the butter, whisking constantly.
4.  Use some of the blood orange sauce to pour over the duck and around the plate to garnish.