Duck Breast and Grilled Asparagus

I was on the train the other day and someone asked his friend, “What’s something most people think is old but really isn’t?”


I never fucking pay attention to people or their conversations on the subway but this one I wanted to hear.


Like I always thought Picasso was considered a classic painter not just because of his talent but like, because of the era he painted in.
Turns out dude only died in 1973.

Salvador Dali died in ’89.


What we call Germany today is younger than Brazil.
Google is only 17 years old.
A goddamn teenager.

It was one of those conversations where by the time I wanted to jump in, I was at my stop already.


So I leave and my phone goes off.
A text from a buddy of mine asking if I was going to go to this wedding.

A friend of mine from college is getting married in Upstate New York, the Sunday after Christmas and I’m thinking of skipping it.
Because is there a worse time for a wedding?

In Upstate NY at that.

Is there seriously a fucking worse time for a wedding?
Those circumstances alone are grounds for not going right?

And he can’t give me shit.
If he tries to give me shit, like going rah rah rah at me, I’m just going to look straight ahead and in a low voice go, “You got married on the Sunday after Christmas…”

And if he keeps talking, just keep saying, “You got MARRIED on the SUNDAY AFTER CHRISTMAS…”

Just keep talking over him, Marriedon the Sunday after Christmas….” 


This is like my time off, between Christmas and New Years.
Where the fuck do you get off…?

Upstate NY.
How dare you.

Not going to a goddamn wedding.

The Sunday after Christmas?
It’s almost like you don’t want me to be there.













Duck Breast  and Grilled Asparagus


What I Used

2 Duck Breasts. 2 handfuls of Asparagus. Olive Oil. Salt. Pepper.

What I Did

Pre-heat your grill or broiler.

Score the skin of the duck breast in a criss-cross fashion.
Just the skin, don’t actually cut into the meat.
Season both sides with salt and pepper and leave it like that while you prep the asparagus.


Cut the ends off the Asparagus.
Drizzle with olive oil and sprinkle with salt & pepper.

Place in broiler or on grill.
Cook, turning once, until the asparagus is lightly charred.


While the asparagus is cooking, heat a large saute pan or cast iron skillet over med-high heat.
Don’t put any oil in the pan, just heat it dry.
When hot, place the duck breast in it, skin side down.
The fat will immediately begin to render.

Reduce the flame to medium or med-low (depending on your stove) and let the duck cook, untouched, for about 7 mins or until the skin is seared and golden brown.

Turn over and cook the other side for about 3 mins.
The suggested temperature to serve duck breast is between medium and medium rare so when you flip it over  – it doesn’t need to cook for much longer.

Remove from heat and set aside to rest.


Lay a few stems of the asparagus on a plate and place a duck breast on top.
Or thinly slice it up and serve in a pretty fashion around the asparagus.
Duck Breast with Grilled AsparagusSeared_duck_breastThis took a little less than 15 mins to make and was easily one of the best things I had all week.

65 thoughts on “Duck Breast and Grilled Asparagus

  1. This is my dinner tonight. How fast can you ship it? Ha! Another one of your amazing dishes (mouthwatering). Ummm, the day AFTER Christmas? Ha! You’re so funny! That’s not a good time to have a wedding UNLESS you want a small (I mean small) crowd. What about the people out of town? To each his own….I guess. Very interesting tidbits from your ride on the subway (as my mind ponders). Have a great Monday gorgeous! Xx

  2. About that wedding… LOL! That’s too much playing!

    That duck, though – so fancy! La di da… I mean, I’ve never even seen a duck breast quite like this. You got me over here feeling like a lil’ heathen with no kind of culture. hehe

  3. Girl I will help you with an alibi if you need it, but you are NOT going to that wedding. Your bud will be fine. Send him some duck to make up for it 😉

  4. What an interesting conversation and you’re cooking the way I love! It’s interesting that you’d make duck because it also fits into something new that people thing is old. Something like duck l’orange or peking duck is an old classic, but if you sear it like you did and pair it with asparagus it takes on a new and easy simplicity. This looks so good. It makes me want to make duck soon!

  5. Quack quack quack. I must try this. I love duck SO much. Growing up, duck was so pricey that we could only afford to eat it once a year, for Chinese New Year 🙂 these days, I grill ’em in a skillet for 2 minutes on each side then pop them into the oven, 425 degrees, for between 5-7 minutes depending on how I like them and how hungry I am GRIN have you tried making a sauce from (canned) lychees?

  6. You inspired me to write on the term ” Batshit Crazy.”. While I follow you mostly for the recipes, I also appreciate your sense of humor. . Loved this recipe and will do it as a diet meal, if I can ever find a duck breast on St. Croix. Some how “batshit crazy” seemed appropriate for both of us so I was glad to find the first usage in the 1980’s. Visit for the actual post.BTW, If my comment offends you, delete it, I will still follow you for the recipes.

    1. Yeeahhhhh!!
      THAT’S what I’m talking about lol. PJs and wine!
      I just…like I don’t get why people would even consider getting married on that day.
      If you get divorced, is your next weeding going to be on NYE?

  7. Lol! Going to have to agree with you Sunday after Christmas is a terrible time for a wedding!
    This duck recipe looks great! I enjoy duck but my hubby on the other hand hates it. So needless to say I only eat it when we go out to eat. He doesn’t know what he’s missing! Grr

    xo, jackie

  8. Yeah, the Sunday after Christmas is the flat-out worst time ever to have a wedding, even more so than January! Send a nice gift in lieu of your presence there–done and done.

    This duck…OMG, wow. It’s been a while since we’ve had duck–our local market doesn’t sell it I don’t think–but this is making me want some real, real badly. Alton Brown has a really good duck recipe that he does instead of Christmas goose–I think you’d like it a lot.

  9. I am sure they really want you there…(shuffles feet, nervously averts eyes.) And I imagine it will be cold too…your fave time of year. Not a big fan of the quackster but I love the look of brown crispy duck skin. Great fat rendering there Cake and I love the pairing with one of the best veggies ever grown. 😁

  10. Very funny – I wouldn’t go, but then I go to more funerals than weddings anyway. I am not sure what this says about me and my friends though. Duck looks brilliant. Got to wait for the Pekin drake to do his business, for the fertilised eggs to hatch and then I can kill and eat him – I really like duck and haven’t eaten it for ages and ages – so hoping that lots of new little ducklings hatch out ready for me to try lovely recipes like this one.

  11. UGH that duck skin looks so darn delicious. I figure that the couple thought that most people would have the day off so they’ll schedule it then to have as many people there as possible. But at the same time, your argument about making it smack dab in the middle of the holiday weekend so that people don’t show up makes sense too… Weddings are such a pain

  12. I agree, what an awful time to have a wedding. You make a good point though, maybe your friend is trying to save money and planned that date strategically so people wouldn’t come. Open bar anyone? Just saying.

    This meal looks delish! I’ll be right over.

  13. Seriously the Sunday after Christmas ??? You are kidding me !!! Well whatever, that Duck Breast and Grilled Asparagus sounds freaking DIVINE. So making this ! I felt like eating it through the computer screen, your pics are THAT good 🙂

  14. Like that period is the only ‘me’ time I get because it’s the week between New Year and post-Christmas celebrations and EVERYBODY just wants to CHILL. Like I won’t even be looking at whatsapp messages not to talk of wedding invitations. Girl we got your back on this. Hopefully he is subscribed tour blog and knows not to save you a seat hahahahaha!
    Duck is one of my favourites and we are having it for Christmas. This recipe, I just might be copying :)))x

  15. It’s heading into summer here in NZ so the time between Christmas and New Years is considered pretty fair game for weddings (if you want nice weather for your wedding). But you give people a year’s notice if you’re pulling that shiz and you don’t get offended if they have other plans.

    This recipe is glorious. I don’t know if it’s the lighting or the angle, but your duck breasts look way bigger than mine. I shouldn’t compare but I am. Just thought I’d let you know.

  16. Looks delicious, I feel like the world needs more duck dishes! Do you know of any sauces/dressings that would go with it?

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