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Tender duck breast with a velvety vanilla red wine jus, roasted figs and creamy porcini polenta 😍
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I made @Gastronomic J5 Duck Breast with Blackberry Gastrique, Fondant Potatoes & Buttered Asparagus Ingredients (serves 2) Duck 2 duck breasts (skin-on) Salt, pepper Blackberry gastrique 150g blackberries 2 tbsp sugar 2 tbsp red wine vinegar 1 shallot (finely chopped) 100ml chicken stock 1 tsp butter Fondant potatoes 2 large potatoes 50g butter 150ml chicken stock 2 garlic cloves Thyme Salt Asparagus 1 bunch asparagus 30–40g butter Salt, pepper Squeeze of lemon Method 1. Fondant potatoes Cut int
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