Duck breast: scored and salted the skin and dried overnight in the fridge, changing paper towels regularly. Started in a cold pan and rendered the skin on low heat (~30 min). Seasoned the meat side with salt and pepper. Flipped over to the meat side and cooked for ~3 min. Rested for ~5-10 min before slicing.
Asparagus: Wrapped streaky bacon around 4-5 asparagus spears depending on thickness. Baked at 180 °C for ~15 min, flipping half way.
Plum sauce: homemade gift from a friend.
by silvastar88