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Jimmy Simian
Smoked duck breast with asparagus tips
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Ingredients
Directions
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Clean a third of the oranges under the hot tap. Grate the peel thinly so that no white comes along. Squeeze out the orange.
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Peel the other oranges so thick that you cut into the flesh. Carefully cut the segments of flesh between the skins over one bowl, one at a time and collect the juice.
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Put the orange wedges, grater and juice in a pan with the jelly sugar. Heat and simmer for 5 minutes. Let it cool down and put in the refrigerator for at least 1 hour.
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Bring a pan of water with salt to the boil and blanch the asparagus tips for 2 minutes. Immediately immerse them in cold water. Drain and cut each in three pieces.
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Divide the pieces of asparagus tip over 4 glasses. Drape the duck breast slices on top and garnish with a spoon of orange jelly. Garnish with a leaf of basil. Serve any remaining jelly separately.
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Nutrition
270Calories
Fat11% DV7g
Protein20% DV10g
Carbs13% DV40g
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