Duck breast with white asparagus rosé gorgonzola sauce

How Maurice does it

1. 1

   Peel the white asparagus and cut into chunks. Dice the onion and mince the garlic.

2. 2

   In a pan, melt butter and sauté the onion until translucent. Add garlic, then the asparagus. Pour in the rosé wine and let simmer slowly.

3. 3

   Season with salt, pepper, and a squeeze of lemon. Stir in the Gorgonzola and let it melt into the sauce.

4. 4

   Meanwhile, score the duck breast skin in a diamond pattern. Place skin-side down in a cold pan and render slowly over medium heat for about 8 minutes.

5. 5

   Flip the duck and cook the other side for another 6 minutes. Let it rest for 5 minutes before slicing.

6. 6

   Serve the sliced duck with the creamy asparagus sauce poured over.