lunch

Crispy Pan-Seared Duck Breast with Cherry-Balsamic Glaze and Creamy Polenta

Name: Crispy Pan-Seared Duck Breast with Cherry-Balsamic Glaze and Creamy Polenta
Ingredients: 0.7 Duck breast, skin-on, about 8-10 oz (225-285 g) each; 1.1 tsp Kosher salt; 0.7 tsp Black pepper, freshly ground; 0.7 /2 cup (75 g) Dried cherries, roughly chopped; 0.7 /4 cup (60 ml) Balsamic vinegar; 5 /4 cup (60 ml) Low-sodium chicken broth; 0.3 tbsp (14 g) Unsalted butter; 0.7 /2 cup (75 g) Instant polenta; 1.1 cups (355 ml) Whole milk; 0.3 /4 cup (25 g) Parmesan cheese, finely grated; 0.7 tsp Fresh thyme leaves, for garnish; to taste Flaky sea salt, for finishing

Nutrition

965.3

kcal

Calories

39.1

Protein

126.1

Carbs

Fat

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Ingredients(12)

Duck breast, skin-on, about 8-10 oz (225-285 g) each0.7

Kosher salt1.1 tsp

Black pepper, freshly ground0.7 tsp

Dried cherries, roughly chopped0.7 /2 cup (75 g)

Balsamic vinegar0.7 /4 cup (60 ml)

Low-sodium chicken broth5 /4 cup (60 ml)

Unsalted butter0.3 tbsp (14 g)

Instant polenta0.7 /2 cup (75 g)

Whole milk1.1 cups (355 ml)

Parmesan cheese, finely grated0.3 /4 cup (25 g)

Fresh thyme leaves, for garnish0.7 tsp

Flaky sea salt, for finishingto taste

Instructions

Prepare the duck: Pat the duck breasts thoroughly dry with paper towels. Score the skin in a crosshatch pattern, being careful not to cut into the meat. Season generously on both sides with kosher salt and freshly ground black pepper.

Render the duck fat: Place the duck breasts, skin-side down, in a cold, oven-safe skillet (cast iron is ideal). Turn the heat to medium-low. Cook for 10-15 minutes, allowing the fat to render slowly and the skin to become deeply golden and crispy. Pour off the rendered fat periodically into a heatproof bowl (reserve this liquid gold for roasting potatoes later!).

Sear the meat side: Once the skin is crisp, flip the duck breasts and sear the meat side for 2-3 minutes, just to brown it. Transfer the skillet to a preheated oven at 375°F (190°C) for 5-8 minutes, or until the internal temperature reaches 130-135°F (54-57°C) for medium-rare.

Rest the duck: Remove the duck breasts from the skillet and let them rest on a cutting board, skin-side up, for at least 10 minutes. This is crucial for juicy, tender meat.

Make the glaze: While the duck rests, pour off any remaining fat from the skillet, leaving behind any browned bits. Return the skillet to medium heat. Add the chopped dried cherries, balsamic vinegar, and chicken broth. Simmer, stirring to scrape up any fond from the bottom of the pan, until the cherries soften and the liquid reduces to a syrupy consistency, about 5-7 minutes. Stir in the tablespoon of butter until melted and the glaze is glossy.

Cook the polenta: In a medium saucepan, bring the milk to a simmer over medium heat. Gradually whisk in the instant polenta. Reduce the heat to low and cook, whisking frequently, until the polenta is thick and creamy, about 5-7 minutes. Stir in the grated Parmesan cheese until melted and smooth. Season with salt and pepper to taste.

Slice and serve: Slice the rested duck breasts against the grain into thick pieces. Spoon a generous portion of the creamy polenta onto each plate. Arrange the sliced duck breast over the polenta. Drizzle the cherry-balsamic glaze over the duck. Garnish with fresh thyme leaves and a sprinkle of flaky sea salt.