Smoked duck breast with asparagus tips

Clean a third of the oranges under the hot tap. Grate the peel thinly so that no white comes along. Squeeze out the orange.

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.

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.

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.

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.