Duck breast with aromatic polenta fries and orange vinaigrette
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.
Ingredients
Duck breast
- 2 duck breasts
- 30g of duck fat
- salt
- pepper
Polenta chips
- 100g of polenta , instant variety
- 1 dash of Cointreau
- 500ml of full-fat milk
- 1 garlic clove , finely chopped
- 1 orange
- 2 free-range eggs
- vegetable oil, for deep frying
- olive oil
- salt
- pepper
Orange vinaigrette
- 1 orange
- 12 sugar cubes
- 1 free-range egg yolk
- 1 tbsp of sherry vinegar
- 200ml of extra virgin rapeseed oil
Method
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
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
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
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Duck breast with aromatic polenta fries and orange vinaigrette
