Crous St. Martin / Cdp Recipe
Make Crous St. Martin / Cdp Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Side Ingredients
Method
Preparing the Duck
- 1
Score the Duck Breast
Use a sharp knife to score the skin of the duck breasts in a crisscross pattern, being careful not to cut into the meat.
- 2
Season the Duck
Rub the duck breasts generously with salt and black pepper on both sides.
- 3
- 4
Add Aromatics
Flip the duck breasts, add garlic cloves and rosemary to the skillet, and cook for another 4-5 minutes.
- 5
Glaze the Duck
Drizzle honey and balsamic vinegar over the duck breasts, cooking for an additional 2 minutes to allow the flavors to combine.
- 6
Rest the Duck
Remove the duck from the skillet and let it rest for 5-10 minutes before slicing.
Preparing the Sides
- 7
Cook the Potatoes
Peel and boil the potatoes in salted water until tender, about 15-20 minutes. Drain and set aside.
- 8
Sauté the Asparagus
In a large skillet, melt butter over medium heat. Add the asparagus and sauté for about 5-7 minutes until tender. Add lemon zest and stir to combine.
- 9