Delicious roasted duck breast accompanied by egg dressed parmesan asparagus


  • 1 duck breast with the skin
  • 2 eggs
  • 200g asparagus
  • 25g grated parmesan cheese
  • a quarter of an onion
  • 100ml pomegranate juice


This recipe is all about timing. Getting everything in and out at the right time so that your meal is hot and ready to be eaten. So pay close attention to the order.

Let us start off by preheating the oven to 180°C/360°F and put a baking tray into the oven to heat up for the duck, do this only if your pan can’t go into the oven. Also, start boiling some water, it will be used for the asparagus, eggs, and pomegranate jus.

Chop the onion finely and put it on the stove in a saucepan, cook em until they are translucent. Now it is time to add the pomegranate juice to onions and put it on a high heat. As soon as it starts boiling, reduce to a low heat and just keep stirring the mixture, this will be ready at the end of the cook. Low and slow.

Put a pan (not a grill pan) on a medium to high heat until the pan is hot and ready for some duck breast. While the pan is heating up, take the duck breast and score the skin side. Not with numbers, but with a knife… Didn’t get the joke? No worries, let’s continue.
Lightly salt both sides of the duck, only salt though, pepper and other spices will burn and cause a slightly bitter taste which we really don’t want. Add the duck to the pan, skin side down, and don’t add any oil or butter, you will see fat coming out of the duck like fat kids coming out of a candy store. Too harsh?

Let the duck cook for 6 minutes. Set a timer folks, don’t try and count it. How is the jus doing? Keep stirring. As the timer goes off, flip the duck, or turn it over with some tongs. This is just to seal it and it takes about 30 seconds, no need for a timer here, counting will do. Put the duck into the oven, skin side down, either in the pan you cooked it in, or the baking tray we heated up at the start of the cook. Set that timer for 8 minutes. These times are super important people.

We are going to steam the asparagus with a steamer basket and pot. Add boiling water to a pot and some salt and butter. Put the steamer basket in the pot and add the asparagus, put the lid on and a timer for 6 minutes. Remember, keep stirring the jus.

Quickly add boiling water to yet another pot and put it on a low heat. Add the eggs to the pot and another timer for 4 and a half minutes.

If my timing is correct, then the duck timer should go off now. Remove the duck from the oven and let it rest, preferably on a resting tray of some sort, not in the baking tray or pan, and definitely not on the final plate.

As soon as the asparagus timer goes off, remove the from the pot, add some salt and pepper and put them on the plate. Sprinkle the parmesan cheese over.

Time for the eggs. As the timer goes off, add them to cold water and start peeling them, gotta be fast, so remember, fingers are for burning. Place the eggs whole on top of the asparagus.

Cut the duck breast into about 4 slices and place on the plate. Top the duck off with the pomegranate jus and cut the eggs in half so that it dresses the asparagus.



  1. Reply



    ….Thank you for following my blog. Hope you find it interesting and like the recipes our members tried and tested.

    Would you be interested to be a Guest poster with us, and share some of your awesome recipes on our blog?

    Have a look at: and leave me a note in the comments of this post, if you’re interested. That will be just fantastic. Hope to hear from you soon 😊

    • Reply



      Thank you for suggesting me for your sharing recipe programme. You are welcome to use WordPress’ reblog/press it feature that are available on all of Triple T’s blog and recipe posts