4 portions
• 2 deboned duck breasts
• 15 ml olive oil
• juice of half a lemon
• salt and freshly ground black pepper to taste
• 100 g fresh asparagus
• 200 g marinated artichokes
• 1 avocado, sliced
• 40 g watercress
• 30 g micro herbs
• olive oil for sprinkling
Preheat the oven and ovenproof pan to 180ºC. Make small cuts in the duck-breast skins. Pour over the olive oil and lemon juice. Season with salt and pepper. Place the breasts in the heated pan skin-side down and fry until golden brown. Turn over and fry for another 4 minutes or so. Place the pan in the oven and roast for 20 minutes. Place asparagus in boiling water for about 5 minutes. Drain. Arrange asparagus, artichokes, avocado and watercress on a serving platter. Slice duck breasts and place on top. Scatter with micro herbs and sprinkle with olive oil.