Balsamic Duck Breasts And Asparagus Purée

• 4 duck breasts
• salt & pepper
• 1/2 cup balsamic vinegar
• 1 lb asparagus, sliced and steamed
• 1 lb yukon gold potato, peeled, boiled, mashed
• 1 tablespoon olive oil
• 2 cups mesclun
• 12 leaves radicchio

1. Preheat oven to 375u0b0F.
2. Prick the breasts with a knife to make some holes.
3. In an ovenproof skillet cook the breasts fat side down to render the fat, about 10 minutes, drain.
4. Turn over and cook in the oven 5 minutes.
5. Add balsamic vinegar and cook 5 minutes more.
6. Reserve the asparagus tips.
7. Add steamed asparagus to a processor and puree.
8. Add the puree, olive oil, salt & pepper to the potatoes, mix well.
9. Slice duck breasts.
10. Add puree to 4 plates, arrange duck breasts alongside.
11. Garnish with mesclun, radicchio and asparagus tips.

duck breasts, salt, balsamic vinegar, gold potato, olive oil, radicchio

Taken from www.food.com/recipe/balsamic-duck-breasts-and-asparagus-pur-e-63563 (may not work)