Cooking duck breasts on the bone ensures they stay beautifully moist and tender.
Preheat the oven to 200C/180C Fan/Gas 6.
Season the duck crown with salt and pepper. Heat an ovenproof frying pan over a high heat. When hot, add the duck crown, skin-side down, and cook until the skin is crisp and golden-brown. Transfer to the oven for 15-20 minutes, or until cooked to your liking. Set aside to rest on the bone.
Cook the asparagus in a pan of boiling salted water for 2-3 minutes. Drain and season with salt and pepper.
Fry the shallot in a knob of butter until soft and translucent. Add the morels and season with salt and pepper. Pour in the Madeira and bring to the boil. Add the chicken stock and simmer for 2-3 minutes, or until the morels are just cooked. Stir in the wild garlic and remove from the heat.
To serve, remove the duck breasts from the crown. Place in shallow bowls with the asparagus to the side. Pour over the morels and wild garlic and serve immediately.
