|2||pce||Around 600 g of duck breast|
|50||g||Onion, finely chopped|
|20||g||Olive oil with tangerines|
|5||g||Wild garlic, finely chopped|
Score the skin side of the duck breast crossways down to the meat and marinade with the meat seasoning. Wash the asparagus, peel and cut crossways into small pie
Heat the olive oil briefly in the half-moon (sealed side) and sauté the onions. Add the asparagus pieces, sauté briefly and deglaze with the vegetable stock. Season with salt and pepper and fold in the cream. Add the wild garlic and continue to simmer at 180° C for around 12 to 15 minutes. Bake the duck breasts on the preheated barbecue at 180° C until pink, taking them to a core temperature of 54° C. Then switch the barbecue off and leave the meat to rest for another 5 minutes.