Duck breast with asparagus, pomegranate and papaya
Preparation
Gently fry the scored, seasoned duck breasts over a low heat. When they are golden brown, quickly turn the duck breasts and continue to cook in the oven at 100°C for around 5 minutes. Peal and blanch the asparagus and quickly fry in peanut oil on the Tepan. Quickly fry the slices of papaya on the Tepan as well. Scatter the pomegranate seeds over the asparagus, duck breast and papaya. Serve with freshly ground long Bengali pepper.
- 4 pieces of duck breast,
- 150 g each
- Sea salt, pepper
- 250 g asparagus
- 2 tbsp groundnut oil
- 1 papaya, approx. 400 g
- 1 pomegranate, seeds removed
- Long Bengali pepper, freshly ground
