Step 1

Begin by preheating your oven to 200°C (180° fan-forced). Then evenly coat your crunchy walnuts in honey in your Pyrex 2 Cup Measuring Jug. Resisting the urge to munch on them right then and there, place them in a small lined tray with baking paper, and roast for 10 minutes, or until they become beautifully golden and covered in a warm, sticky layer of caramel. Roughly chop them and set them aside. Reduce oven temperature to 180°C (160° fan-forced).

Step 2

Score your succulent duck breasts with your Pyrex 17 cm Santuko Knife, and gently massage a mixture of brown sugar and salt evenly into the notched skin.

Step 3

Heat a large non-stick frying pan over a medium heat. Add the duck, skin side down and cook for 6-8 minutes, or until skin is crisp and fat has rendered down. Turn and cook for 5 minutes, then place in oven for a further 5 minutes.

Step 4

Remove your crispy-skinned, tender duck from the pan, and rest it for 5 minutes on a clean board, covering it with foil. Once fully rested, thinly slice your juicy duck breasts, sneaking the crispiest end bit for yourself.

Step 5

Meanwhile, cook the pappardelle until al dente in lightly salted water, adding your expertly sliced asparagus sprigs for the last 2 minutes of cooking time, before draining and returning to the pan.

Step 6

Meanwhile, place a small saucepan on a medium heat, and warm butter until it starts to foam. Add fresh chopped parsley and heat until the butter begins to turn a gorgeous golden brown and parsley is crisp. Use your Pyrex Garlic Press to add garlic, give it a theatrical swirl and remove from the heat.

Step 7

Add the burnt butter to the steaming hot pasta and toss to coat. Season with sea salt and freshly cracked black pepper. Finally, finish your delightfully delicious duck with a sprinkle of caramelised walnuts on each of your four plates.