← All recipes

🍽️ Duck Breast Flan with Asparagus and Hollandaise

987 kcal · 30 min · 4 servings

Ingredients

• 800 g white asparagus
• 2 tbsp butter
• salt
• pepper (from the mill)
• 0.5 tsp sugar
• nutmeg
• 5 tbsp vegetable broth
• 4 tbsp whipping cream
• 1 egg
• 2 egg yolks
• 2 duck breast fillets (approx. 300 g each)
• 1 tbsp chive rings
• 250 g butter
• 2 egg yolks
• 4 tbsp dry white wine
• 2 tbsp lemon juice
• salt
• white pepper (from the mill)

Instructions

1. 1. Wash the asparagus thoroughly.
2. 2. Peel the bottom third of the stalks.
3. 3. Cut off the tough ends and the tips.
4. 4. Set the asparagus tips aside.
5. 5. Finely chop the remaining asparagus stalks.
6. 6. Melt 1 1/2 tbsp of butter in a pan.
7. 7. Sauté the chopped asparagus in the butter.
8. 8. Pour in the broth.
9. 9. Simmer the asparagus until tender for 10 minutes.
10. 10. Season the mixture with salt, pepper, sugar, and nutmeg.
11. 11. Pour cream into the pan.
12. 12. Blend the mixture smooth with an immersion blender.
13. 13. Stir in the egg, egg yolk, and parsley.
14. 14. Fill four buttered molds with the mixture.
15. 15. Place the molds in a hot water bath.
16. 16. Bake the flans in the oven at 180 degrees for 20 to 25 minutes until set.
17. 17. Place the duck breasts skin-side down in a hot pan.
18. 18. Fry the duck breasts over medium heat for approx. 8 minutes.
19. 19. Turn the breasts over.
20. 20. Fry the other side for another 8 minutes.
21. 21. Season the duck breasts with salt and pepper.
22. 22. Wrap the breasts in aluminum foil and let them rest briefly.
23. 23. Cook the reserved asparagus tips in boiling salted water for approx. 10 minutes.
24. 24. Drain the asparagus tips and let them drip dry.
25. 25. Melt butter for the Hollandaise and skim off the foam.
26. 26. Put egg yolks and wine in a metal bowl.
27. 27. Whisk the egg mixture until foamy over a hot water bath.
28. 28. Add the butter drop by drop while stirring constantly.
29. 29. Add the remaining butter in a thin stream until the sauce is creamy.
30. 30. Ensure the egg mixture does not curdle.
31. 31. Season the Hollandaise with lemon juice, salt, and pepper.
32. 32. Plate the flans.
33. 33. Garnish with the cooked asparagus tips.
34. 34. Place sliced duck breast on top.
35. 35. Sprinkle the dish with chives.
36. 36. Serve with the Hollandaise sauce.

Nutrition per serving

• kcal: 987
• Protein: 33 g · Fett/Fat: 93 g · Carbs: 7 g