Basted Duck breast with blackberry relish and shaved asparagus salad

For Blackberry Relish:
Halve Blackberries and reserve in a large mixing bowl. Add Red Wine Vinegar, Salt, Chive, Lemon Zest, Celery and Sugar to the berry mixture; mix well, allowing it to macerate and marinate in the refrigerator until served.

For Salad:
Shave Asparagus using a vegetable peeler adding into a medium sized mixing bowl; lightly salt the asparagus to soften it. Trim Frisée with scissors, cleaning the darkest greens from the heads of them, saving the bright yellow and white shoots. While bunching the heads from the top gently trim the core of the Frisée out, reserving just the middle greens. Combine the Frisée, Arugula, Pistachio Oil, Salt and Pepper. Adjust Seasonings to taste.

For Duck:
Butcher the duck breasts by cleaning off any gristle, stubble or silver skin. Square up the excess fat, *lightly* score the breast side skin with a very sharp knife, delicately using the gentle weight of the knife to neatly score the fat.

*Optional Step* Air Cure your cleaned duck breasts in the refrigerator uncovered on a ½ Tray Rack Set-Up for a minimum of 4-12 hours for an improved texture.

Starting from a cold sauté pan, introduce the duck breasts skin side down and start on low heat. As fat begins to slowly render, salt the back of the duck and very gradually begin turning up the heat, carefully watching the sides of the duck as an indicator of the sear. It is important to not disturb the duck breasts during this process of searing or the skin will not uniformly brown. When you notice a golden brown crust formed, delicately take a spatula, loosening from all sides, and flip the breasts.

Turn heat to low, move the sauté pan off the heat, arrange the duck breast, skin side up, to the far side of the handle. On the side closest to the handle add in all the herbs/spices (aromatics) and return to low heat; once the aromatics crackle/toast, add in your butter. With a towel-wrapped hand, *carefully & attentively* tilt your sauté pan creating a pool of aromatic fat and pushing your proteins away from your heat source. Using a large metal spoon gently baste the breasts until desired doneness, times will vary depending on heat source and pan conductivity, adjust accordingly. Transfer to a cutting board allowing it to rest for 6-8 minutes, carve and serve