Duck breast with asparagus, pomegranate and papaya

Duck breast with asparagus, pomegranate and papaya

preparation

Gently fry the scored, seasoned duck breasts over a low heat. When they are golden brown, quickly turn the duck
breasts and continue to cook in the oven at 100°C for around 5 minutes. Peal and blanch the asparagus and quickly fry in peanut oil on the Tepan. Quickly fry the slices of papaya on the Tepan as well. Scatter the pomegranate seeds over the asparagus, duck breast and papaya. Serve with freshly ground long Bengali pepper.

ingredients

4 pieces of duck breast,
150 g each
Sea salt, pepper
250 g asparagus
2 tbsp groundnut oil
1 papaya, approx. 400 g
1 pomegranate, seeds
removed
Long Bengali pepper,
freshly ground