400g Woolworths Free Range Duck Breasts 
2 sliced Woolworths Parma Ham 
300 g Woolworths Asparagus Spears 
300 g Woolworths Shiitake Mushrooms 
½ tub Woolworths Duck Fat 
50 g Woolworths Free Range Duck Crackling Crispy Skin 
2 tbsp Woolworths Fresh Chives, chopped 
4 tbsp Woolworths Truffle Flavoured Olive Oil 
1 tsp Woolworths Truffle Salt
1 tbsp Woolworths Salted Butter 
Maldon Sea Salt and pepper, to taste

1 Lay 2 breasts skin side down, season well with salt and pepper lay a slice of parma ham on each breast and then tie the breasts together with twine, The skin should be on the outside with the meat sandwiched together, roll tightly in clingfilm and leave in the fridge over night to set. (to be really fancy here I remove the inner fillet, slice lengthways down the breast approx. 2 cm deep and place the inner fillet in the opening) 
2. The next day remove from the fridge and take out of the cling film and allow to come to room temperature.   
3. In a cold pan add the duck bring to temperature and brown on all sides, remove and set aside, keep the pan and the excess fat  
4. Pre heat the oven to 125 degrees 
6. Add the duck fat to an oven proof roasting tray with high sides, and place in the oven, once the fat has melted add the trimmed asparagus and season generously with salt.  
7. Place the asparagus on the bottom of the oven and the duck on a rack directly above it, so the juices can drip down into the fat cook for 30 minutes, turning both the duck and asparagus every 5 minutes. 
8. While the Duck and asparagus is cooking you can prepare the Mushrooms, slice them into 1/4s, then using the pan with the excess duck fat, and butter, over a medium heat, add the 1/4s and cook till caramelized (around 2 minutes each side. Once tender remove from the heat and finish with a teaspoon of truffle oil and a pinch of truffle salt)  
9. Remove the Duck and Asparagus from the oven and allow to rest for at least 10 minutes to finish the cooking, once cooked remove the Asparagus from the fat and gently plate on the base, then scatter your mushrooms over the top, your crispy crushed duck skin then, remove the twine from the duck and calve into 6-8 slices depending on the size of the breasts, season with the truffle salt and brush of truffle oil and serve.

For the Dressing, Pour any excess resting juices into a bowl, add 3 Tablespoons of the Asparagus cooking fat and 3 tablespoons of Truffle oil, then the chopped chives to make a split sauce and serve over the dish.

Chefs tip: use the Duck fat a further 3 times, it also works wonders as a base for a salad dressing or even just to mop up with a fresh crusty baguette. 

SHOP RECIPE