This dish is amazingly simple and will satiate all your desires for a meal that is exotically tasteful. In addition to being a great technique of cooking duck breast, the Lingonberry sauce is going to be everything you can ask for. The truffled polenta pairs remarkably with the richness that duck meat has to offer. This recipe will definitely render a sinfully irresistible meal. So what is the wait for? Read on to find out the exquisite flavors that await you.
Recipe
This recipe serves 4. The cooking time is 25 minutes and the preparation time is 15 minutes.
Ingredients
Ingredients Quantity
Dry wine 2 cups
Chicken broth (low salt) 14 pounds
Beef broth 14 pounds
Fresh thyme 2
Bay leaf 1
Butter 1 ½ teaspoons
flour (all purpose) 1 ½ teaspoons
Lingonberry preserves ½ cup
Oil spray As needed
Olive oil 2 tablespoons
Minced garlic cloves 2
Sliced mushroom 6 pounds
Shiitake mushrooms 2 ½ pounds
Chicken broth 3 cups
Polenta ¾ cup
Truffle oil 1 tablespoon
Duck breast (boneless) 6
Olive oil As needed
Instructions
Take a large saucepan and add beef broth, bay leaf, chicken broth and thyme sprigs to it. Boil until the mixture is condensed to a cup. This will take around 35 minutes. Take a small bowl and whisk flour and butter in it. Mix until a broth is formed. Cook for two minutes until the mixture is slightly thick. Add the Lingonberry preserves and cook for a minute. Discard bay leaf and thyme sprigs.
Take a baking dish, one with a nonstick spray. Pour two tablespoons of olive oil in a large pan over moderate flame. Add garlic until it starts to turn brown. This will take 30 seconds. Next add mushrooms, fry them for five minutes till they are soft. Pour the chicken broth and cook until it boils. Slowly add polenta. Reduce flame and cook so that the polenta is soft and the mixture is thick. Whisk frequently for about 10 minutes. Add truffle oil. Add pepper and salt to taste. Transfer it to a pan and use a plastic wrap to cover the surface of polenta. Refrigerate for two hours so that the mixture is cool.
Next step is the preparation of barbeque. Heat the oven at 450⁰F. The duck breasts are then scored with a sharp knife in the crisscross pattern. Rub pepper and salt over duck. Heat a pan over high flame. Add the duck breasts to it so that the side with skin is down. Turn the duck and transfer the pan to an oven. Roast it for five minutes until the meat it tender. Transfer duck breasts to a flat workplace and cover with foil. Allow it to rest while polenta grills.
Take a sharp knife and cut polenta into six rectangular pieces. Brush both sides with olive oil. Grill it so that it is warm and lightly charred. Do not grill for more than 3 minutes each side. Take 6 plates and arrange a rectangular piece of polenta on it. Arrange duck breasts in the form of slices. Spoon sauce on top of it and serve.