In a well preheated pan season and seal the duck fat side first than place on an oven tray and finish in the oven until medium cooked. Use the same pan with the duck fat left to top with honey and chopped strawberries, caramelize and pour in the wine. Reduce until a sauce consistency. Next, sauté the pancetta until browned, add the chopped asparagus garlic and toss. Meanwhile peel, dice and boil the potato until very soft and drain. Add the cream to the pancetta, bring to the boil than add the potatoes and mash roughly, add a knob of butter and adjust with seasoning. serve underneath the duck with the rocket on and drizzled with the strawberry sauce.
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