Slice the duck breast.
Wash and cut the radishes in half.
Place some of the radish halves on the duck breast and then roll the meat around them - secure with a toothpick or bamboo skewer.
Fry in a non-stick frying pan with the olive oil. Season with salt.
Once they are coloured, glaze the duck breast slices with the balsamic vinegar, soy sauce and the honey.
Bring this to the boil and then add the red pepper corns.
Turn the duck in the liquid so that it is well caramelised.
Wash the asparagus and remove the stem.
Blanch in boiling salted water for 3 minutes.
Serve the duck breast rolls with the asparagus and squeeze a dash of lime over the dish.
«This recipe can be adapted to many other meat or fish varieties.»