- 16 white asparagus, large
- 2 oranges, freshly pressed, zests
- 1 small bunch of basil, finely chopped
- 2 tbsp olive oil
- 80 g butter
- Salt, pepper
- 4 duck-liver escalopes
Cut 2 cm off the bottom end of the asparagus stalks and peel well. Cut the tips off at 5 cm and finely dice the stalks. Place the asparagus tips in a vacuum bag with the orange zest, 1 tbsp orange juice, 1 tbsp olive oil and a little salt and pepper and vacuum-seal on medium. Likewise, place the diced asparagus stalks with the rest of the orange juice, 1 tbsp olive oil, salt and pepper in a vacuum bag and vacuum-seal on medium. Steam on Steam 80 °C for 30 minutes. Take both vacuum bags out of the cooking space. Put the diced asparagus stalks in a sauce pan and reduce to ⅓. Stir in the butter and place aside.
Preparation duck-liver escalopes
Lightly salt the duck-liver escalopes. Sear on both sides in a hot frying pan and then take out. Dab dry on a piece of kitchen paper and place aside.
30 minutes | Steam 80 ˚C
Arrange the asparagus ragout in the centre of the four plates. Arrange the asparagus tips around the ragout. Place the duck-liver escalopes on the ragout and sprinkle with the basil.