Recipe Sections
4
You can make your Bearnaise sauce ahead of time. Just ensure you keep it warm so it doesn't split.
Serve with a generous spoonful of Bearnaise sauce and some crusty bread.
Bearnaise Sauce is a classic sauce. A variation on Hollandaise sauce, it normally accompanies grilled steak. It goes perfectly with duck breasts that have been pan fried or grilled.
4 Luv-a-Duck duck breasts
20 asparagus spears
Punnet of cherry tomatoes
Sea salt & freshly ground black pepper
One quantity of Bearnaise Sauce
(see separate recipe listed in "Accompaniments" section)
Using a sharp knife, trim the fat of the duck breast and score the skin evenly, about four or five times.
Heat the flat plat of the BBQ.
Season the duck breasts with salt and pepper.
When the plate is hot, place the breasts skin side down and cook for 3 - 4 minutes until the skin begins to brown.
Turn over and cook for 10 - 12 minutes depending on the size, until the meat is cooked to your liking. Turn over and crisp the skin for a further minute.
Allow to rest for a few minutes before slicing and serving.
When you turn the duck over, put the asparagus on to grill for a few minutes.
Put the cherry tomatoes on last for a minute or two.
Lay the vegetables on a plate and top with the duck breast slices.
Serve a dollop of Bearnaise sauce on the side.