Serves 2

Prep time: 15 minutes
Cook time: 18 minutes
Oven Temp: 425° F

Preparation
Chop Tarragon, Mint, and Chives if necessary.
Trim Baby Artichokes and Blanche
Cut Asparagus Spears on the bias into 1 inch pieces
Peel Fava Beans

Duckling Breast
Place Culver duckling breasts skin side down in heavy nonstick skillet large enough to hold them comfortably in one layer.

Cook over medium heat and about 8 minutes until skin is golden brown and crisp. Remove each breast as it becomes golden.
Pour off rendering.

Transfer breasts to baking dish, skin side down, and place in oven for 6 minutes. Turn and complete cooking: 2 minutes for rare, 4 minutes for medium-rare and 6 minutes for medium.

Place on cutting board and let rest 5 minutes before slicing.

Slice on the bias at 45 degree angle into 1/2" slices.

Sauce
Add chicken broth to skillet and simmer until reduced to about 1/4 cup. Add 1 tablespoon of butter and simmer until slightly syrupy; stir in tarragon, mint and chives. Keep warm over low heat.

Vegetables and Herbs
Place peas, beans, asparagus, artichokes and tablespoon of butter and 1/4 cup water into clean skillet. Cover and simer 5 minutes or until vegetables are tender but still bright green.

Serving
Place half the vegetables on each of 2 plates, mounding them slightly. Fan Duck Breast Slices around vegetables.

Spoon half the sauce over each breast and serve.

Trimming Baby Artichokes
To trim baby artichokes, snap off tough outer leaves to expose pale, tender inner leaves. Cut off top third of leaves, trim stems and cut artichokes in half, dropping each artichoke as it is finished into a bowl of water with 1 tablespoon lemon juice added. To blanch, drop artichokes into a saucepan of simmering water and simmer for 5 minutes; drain and rinse in cold water to cool.

Nutrition Information Nutrition Information Per Serving: 597 calories; 21 g fat; 162 mg cholesterol; 692 mg sodium; 54 g carbohydrate; 24 g fiber; 55 g protein