Chef Mateo

DUCK MAGRET & ASPARAGUS

by Rafael Mateo

INGREDIENTS:

1 lb. duck magret
cayenne pepper
1 eschallion, sliced
salt & pepper
12 asparagus

Serves 2-4

Score fatback of magret.  Season with cayenne, salt & pepper.
In cast iron skillet, under med heat, place duck magret, fat side down.
Render for ten minutes.  Remove duck.  Set aside
In a separate, non-stick skillet, under med heat, add two tbsp duck fat.
Saute eschallions for four minutes.  Remove and set aside.
Add four tbsp duck fat and asparagus. Salt & pepper.  Saute for six minutes. Set aside.
Sear meat side of duck magret for three minutes.
Let rest for five minutes.

Slice, season with salt and pepper and add eschallions and 1 tbs duck fat.
On a platter arrange sliced duck in center.  Place eschallions on top.
 Add asparagus to each side of the duck.

Serve warm.