1. peel asparagus spears, cut woody ends into small pieces. Bring peels to a boil with 1.5 I water, salt and sugar, infuse for half an hour. Then remove with a skimmer. Cut asparagus spears into 4 cm pieces, cook in boiling stock for 4-5 min. Take out, quench, drain. Measure 650 ml asparagus stock.
Finely dice shallots. Chop parsley finely. Cut chives into fine rolls. Grate Parmesan cheese. Crush anise, cinnamon, cardamom, cumin, fennel seeds and new spice in a mortar.
3. score skin of duck breasts crosswise. Season all over with salt, pepper and herb mixture. 2 egg Heat oil in an ovenproof frying pan, sear breasts on skin side, turn to other side, cook in heated oven on 2nd rack from bottom in 15- 18 min. at 180 degrees (gas 2-3, convection oven 13-15 min. at 160 degrees ).
In a saucepan, sauté the shallots in the remaining oil without coloring. Add long grain rice and bay leaf, fill up with white wine and one third of the hot asparagus stock. Cook for about 20 minutes, stirring, gradually adding the rest of the asparagus stock. Add asparagus spears and peas after 10 minutes. 5.
Remove duck breasts, wrap in aluminum foil and rest for 5 minutes.
6. just before serving, mix butter, parmesan cheese and kitchen herbs into the risotto. Season with salt and pepper and bring to the table with the duck breasts.
(as an intermediate dish for 4 or as a main course
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