Ingredients
- 4 duck breast, each scored
- black pepper
- olive oil, for shallow-frying
- 450 g small jersey royal potatoes, scraped and boiled until tender
- 25 g unsalted butter
- 1 tbsp finely chopped chives
- grated zest of 1/2 lemons
- 12 asparagus
- 4 apricots
- 35 g caster sugar
- 1/2 vanilla pod
- 100 ml water
- 55 g pecan halves
Description
For A Luxurious Meal Try David Massey's Recipe For Duck Served With Jersey Potatoes, Asparagus And A Fresh Apricot Compote
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