> Recipes > Duck breast

Duck breast with aromatic polenta fries and orange vinaigrette

Duck breast with aromatic polenta fries and orange vinaigrette

PT50M

1
For the polenta chips, place the polenta in a large non-stick saucepan with the milk, 1 1/2 tsp of olive oil, chopped garlic and a generous pinch of salt and pepper
  • 100g of polenta
  • 500ml of full-fat milk
  • olive oil
  • 1 garlic clove
  • salt
  • pepper
2
Bring to the boil, while stirring, and allow to simmer for 5 minutes. Take 1 clean orange and zest into the polenta (reserve the flesh for the vinaigrette). Add a drop of Cointreau
  • 1 orange
  • 1 dash of Cointreau
3
Remove the pan from the heat and allow to cool. Meanwhile, combine 1 whole egg with 1 egg yolk and then stir into the polenta
  • 2 free-range eggs
4
Line a baking tray with greaseproof paper. Pour the polenta onto the tray up to 2 cm high and transfer to the fridge to cool and set - this should take 20-30 minutes
5
Once the polenta has set, cut into 6 x 1cm rectangles. Use a small tray of flour to roll and dust the polenta chips (you can use potato flour for a gluten free-alternative). Fry at 180˚C in a deep-fat fryer until golden brown and drain on absorbent paper
  • vegetable oil
6
For the duck, generously season the breasts on both sides with salt and pepper. Place a large non-stick pan over a medium heat. Add the duck fat and allow to melt. Pan-fry the duck breasts, skin-side down, until the skin skin is crispy and golden
  • 1 duck breast
7
Turn the duck breasts over and sear for a further minute. Transfer to an oven set to 200˚C/gas mark 6 for 7 minutes. Remove from the oven and allow to rest for 4 minutes before serving
8
Meanwhile, squeeze the juice from both oranges and pour over the sugar cubes in a medium sized bowl along with one egg yolk and vinegar. Whisk until smooth, then gradually trickle in the rapeseed oil - as if you were making mayonnaise. Season to taste
  • 1 orange
  • 12 sugar cubes
  • 1 tbsp of sherry vinegar
  • 200ml of extra virgin rapeseed oil
  • 1 free-range egg yolk
9
To serve, slice the duck evenly and arrange next to the polenta chips on both plates. Pascal uses a hand blender to foam the vinaigrette, however you can just drizzle with the orange vinaigrette and serve immediately

Ingredients

Metric

Imperial

  • Duck breast

  • Polenta chips

  • Orange vinaigrette

  • Comments ()

    Duck breast with aromatic polenta fries and orange vinaigrette

     

    Please enter text

    Comments must be less than characters

    Change your username in user settings to something more personal.

     

    (Editing)

    >

    This comment was edited

    Please enter text

    Comments must be less than characters

    This comment has been deleted

    Report this comment

    Please state your report in the space below

    Please enter text

    Reports must be less than 750 characters

    loading

    >

    Please enter text

    Comments must be less than characters

    (Editing)

    >

    This comment was edited

    Please enter text

    Comments must be less than characters

    This comment has been deleted

    Report this comment

    Please state your report in the space below

    Please enter text

    Reports must be less than 750 characters

    loading

    >

    Please enter text

    Comments must be less than characters

    Be the first to leave a comment on this page...
    ...   ...
     

    Please enter text

    Comments must be less than characters

    Change your username in user settings to something more personal.