Balsamic Duck Breasts And Asparagus Purée - cooking recipe

Ingredients

4 duck breasts
salt & pepper
1/2 cup balsamic vinegar
1 lb asparagus, sliced and steamed
1 lb yukon gold potato, peeled, boiled, mashed
1 tablespoon olive oil
2 cups mesclun
12 leaves radicchio

Preparation

Preheat oven to 375\u00b0F.
Prick the breasts with a knife to make some holes.
In an ovenproof skillet cook the breasts fat side down to render the fat, about 10 minutes, drain.
Turn over and cook in the oven 5 minutes.
Add balsamic vinegar and cook 5 minutes more.
Reserve the asparagus tips.
Add steamed asparagus to a processor and puree.
Add the puree, olive oil, salt & pepper to the potatoes, mix well.
Slice duck breasts.
Add puree to 4 plates, arrange duck breasts alongside.
Garnish with mesclun, radicchio and asparagus tips.