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All Natural Duck Breast – Asparagus Purée w/ Herb CousCous- Blackberry Casillero Merlot Sauce

All Natural Duck Breast - Asparagus Purée w/ Herb CousCous- Blackberry Casillero Merlot Sauce
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Ingredients
  1. Duck breast
  2. Salt and pepper
  3. grape seed oil
  4. 1/4 cup of Casillero del Diablo Merlot
  5. 6oz Blackberries
  6. 2 Tbs of butter
  7. CouCous
  8. EVOO and herbs
  9. Asparagus
  10. 3 oz heavy cream
  11. 1 oz of water
All Natural Duck Breast - Asparagus Purée w/ Herb CousCous- Blackberry Casillero Merlot Sauce
  1. Put oven on 425 degrees. Score the fat side of the Duck breast. Salt and pepper. Put a medium size pan on high heat- add grape seed oil and once hot lay duck breast fat side down and sear for 60 seconds. Flip over and sear for an additional 60 seconds. Return Duck breast to fat side, Deglaze the pan with 1/4 cup of Casillero del Diablo Merlot. put in oven for approx 5 min. Remove from oven and let it rest on a cooling rack for approx 4 min before slicing and plating. Add 6oz Blackberries & 2 Tbs of butter to pan sauce & whisk until emulsified.
For purée
Cut stalks about 2 inches from bottom. In a medium pot put water just enough to cover asparagus to boil adding 3tbs salt. When water is at a rolling boil add asparagus for approx 3 minutes or until tender. Remove from water and add it to a blender with 3 oz heavy cream and 1 oz of water from pot. Blend until smooth adding touch of salt and pepper to taste
For CouCous
  1. In a medium pot bring 3 cups of water to boil. Add couscous and let cook for approx 4 minutes or until tender. Strain and toss in a mixing bowl with EVOO and herbs. Salt and pepper to taste
Notes
  1. Place spoon full of purée on plate and spoonful of CouCous. Fan out Duck and then drizzle with pan sauce.
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