Duck breast al'orange

Ingredients:
Duck breast skin on
Asparagus
Tasmanian purple carrots
Orange
Lemon
Thyme
butter

How to:
Duck breast: score skin, season, hot pan, skin side first, untill all fat from skin has been drawn out, set aside to rest.
Purple carrot puree: sauce pan carrots in, cold water just cover over it, seasalt, and couple stalk thyme, bring to boil and simmer. when its tender pour water off, pick thyme out, squeez lemon juice in with couple knob of butter, season to taste.
Pan fried asparagus: use the pan to seal the duck breast to pan fried the asparagus, season.

To serve:
Duck breast into a 190c oven: 1 min = rare, 2 min = mid rare, 3 min = mid, 4 min = mid well, 5 min = well.
Purple carrot bottom, couple asparagus on top of it and duck breast. Drizzle with "Chow's spacial duck sauce". And garnish with caramelised orange, DONE.

If someone can translate this into chinese will be greatly appreciated. ( cause im super slow on typing chinese)

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