Landes White Asparagus Velouté With Smoked Duck Breast Tips On Toast
12 slices smoked duck breast.
2 bunches white asparagus
25 cl whipping cream (30% fat)
40 cl poultry breast stock
40 g butter.
4 slices peasant bread
1 clove garlic
Peel asparagus with a vegetable peeler. Remove tough parts and cook in bunches to avoid damaging them, English-style in salted water, for about 15 mins. Cool in ice water.
Remove asparagus tips and set aside.
Chop onion and sweat it in olive oil, but don’t let it brown. Roughly chop asparagus stems and add to onion, moisten with poultry breast stock and bring to a boil. Cook for 15 mins.
Purée and stir in cream. Press through a chinois, adjust seasoning. Emulsify sauce with cubes of cold butter.
Rub bread slices with the garlic clove and toast.
Slice asparagus tips into 1 cm thick chunks. Chop shallot and add to asparagus. Season with a generous drizzle of balsamic vinegar and olive oil. Season with salt and pepper.Lay asparagus harmoniously on toast, then arrange dehydrated duck breast slices in a chiffonade.
Serve with hot velouté.
The velouté can be garnished with small cubes of sautéed foie gras.