Cook4me+ Asparagus & Duck Magret

• 3 trimmed duck breasts
• 70 ml of cognac
• 200 ml of chicken stock (or veal stock)
• 20 g of crushed green pepper
• 200 ml of single cream
• 20 g of butter
• Salt
• 3 tbsp of Sauceline® (cornflour)
• 30 green asparagus

Prepare the ingredients.

Degrease the duck breasts a little and season.

Brown the duck breasts skin-side, then 3 minutes per side.Remove the duck breasts and the fat. Deglaze with Cognac and stir.

Add the rest except the asparagus. Remove the sauce, keep warm. Add asparagus, duck breasts and 10 cl water.

Cooking time: 4 minutes

Serve the duck breasts sliced with the asparagus and drizzle with sauce.