Duck breast with aromatic polenta fries and orange vinaigrette

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This playful take on duck a L'orange from Pascal Aussignac contains a delightful orange vinaigrette and aromatic polenta fries. This duck with polenta fries recipe makes a tremendous dinner party dish, and can be conjured up in no time at all.

First published in 2015




Duck breast

Polenta chips

Orange vinaigrette


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
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
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
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
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
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
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
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
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
First published in 2015

Pascal Aussignac left France with business partner Vincent Labeyrie to champion 'la cuisine de Gascogne' at his restaurant, Club Gascon, in 1998.

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