Name: French Duck & Asparagus Stir-Fry with Dijon Glaze
Prep time: 40 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 large duck breast (approx. 250g, skin-on, boneless); 1/2 lb (225g) fresh asparagus, trimmed and cut into 2-inch batons; 1 small shallot, finely minced; 2 tsp olive oil; 1/4 cup dry white wine (such as Sauvignon Blanc); 1 1/2 tbsp Dijon mustard; 1 1/2 tsp honey; 1 tbsp unsalted butter; 1 tbsp fresh chives, cut into 2-inch batons; Kosher salt, to taste; Freshly ground black pepper, to taste; Crusty baguette slices or herbed new potatoes, for serving

French Duck & Asparagus Stir-Fry with Dijon Glaze

miradu

This French-European fusion stir-fry spotlights juicy duck breast, sautéed to perfection until the skin is shatteringly crisp and the meat blushingly pink. California asparagus brings fresh, springlike crunch, while a silky Dijon mustard and white wine glaze adds a tangy-sweet counterpoint. Chive batons deliver a delicate, oniony finish. Serve with crusty baguette or herbed new potatoes for an elegant, modern plate that’s both decadent and vibrant. The advanced technique ensures deeply rendered duck fat, a glossy sauce, and beautifully balanced flavors—perfect for an impressive weeknight dinner or a special solo treat.

Ingredients

Instructions

Score the duck breast skin in a crosshatch pattern (do not cut into the meat). Season generously with salt and pepper on both sides.
Place the duck breast, skin side down, in a cold heavy skillet (preferably cast iron). Turn heat to medium. Render fat and crisp skin for 7-9 minutes, pressing gently. Flip and cook flesh side for 3-4 minutes, or until duck reaches medium-rare (135°F/57°C internal). Remove and rest, tented with foil.
While duck rests, pour off all but 1 tsp duck fat from the pan. Add olive oil and shallot; sauté 1 minute until fragrant.
Add asparagus batons, season with salt and pepper, and sauté over medium-high heat until crisp-tender and bright green, 3-4 minutes. Remove asparagus and keep warm.
Deglaze pan with white wine, scraping browned bits. Reduce by half. Whisk in Dijon mustard, honey, and any duck resting juices. Off heat, swirl in butter for a silky glaze. Taste and adjust seasoning.
Slice duck breast thinly. Arrange asparagus on a plate, top with duck slices. Drizzle with Dijon glaze. Garnish with chive batons. Serve immediately with baguette slices or herbed new potatoes.