Pan-Seared Duck Breast with Carrot-Ginger Puree and Charred Asparagus

• 1 large duck breast, skin scored
• 200g carrots, peeled and sliced
• 5 ml fresh ginger, grated
• 15 ml butter
• 15 ml heavy cream
• 4-5 stalks of asparagus, woody ends trimmed
• 15 ml pickled mustard seeds
• 15 ml balsamic reduction or red wine jus
• Fresh nasturtium leaves for garnish
• Salt and black pepper to taste
• 5 ml olive oil

1. Boil carrots in salted water until very tender (about 15-20 minutes). Drain and blend with butter, cream, and grated ginger until completely smooth. Season with salt and keep warm.
2. Season the duck breast with salt and pepper. Place skin-side down in a cold skillet. Turn heat to medium-low to render the fat and crisp the skin (about 8-10 minutes). Flip and cook for another 2-4 minutes for medium-rare. Let rest for 5 minutes before slicing.
3. While the duck rests, toss asparagus in olive oil and salt. Sear in the duck fat over high heat for 3-4 minutes until charred but tender.
4. To plate: Spoon three mounds of carrot puree onto the plate. Arrange duck slices in the center. Interleave with charred asparagus stalks. Garnish with pickled mustard seeds, a drizzle of jus, and fresh nasturtium leaves.

Serve on a pre-warmed white plate to highlight the vibrant colors. Pairs beautifully with a glass of Pinot Noir.