Spiced honey glazed duck magret, fingerling potatoes à la sarladaise, green asparagus |

Preparation time: 45 min

Preheat your four at 400 °F

• General preparation

  Remove excess fat from the duck magret, and keep those pieces of excess fat. With the tip of a knife, score the duck magret on the fat side. Slice the potatoes, chopped garlic and parsley. Cut the tender part of the asparagus diagonally.

• Fingerling potatoes and asparagus preparation

  Cut the potatoes into slices half a cm thick and place them in a bowl and coat and mix with the melted duck fat, salt and pepper. Put them on a baking sheet and bake them for 35 minutes. In the oven, add the parsley and garlic. Cut the asparagus diagonally, blanch them in boiling salted water for 3 to 4 minutes, then plunge them into an ice water bath. Drain and stir-fry with a dollop of duck fat.

• Duck magrets preparation

  In a small saucepan, combine honey and 4 spices and melt over low heat for 3 minutes. Season with salt and pepper the duck. In a skillet over high heat, sear the duck breasts on the fat side. Place the duck breasts on a baking sheet, brush them with lacquer. Finish cooking in oven for 10 to 12 minutes for medium rare. Let the duck rest for about 5 minutes before slicing.

• To serve

  Place a serving of potatoes and asparagus at the bottom of your plate and arrange the slices of duck breast on top. Decorate the plate with the remaining honey glaze.