dinner

Seared Duck Breast with Cherry-Balsamic Glaze and Creamy Polenta

Name: Seared Duck Breast with Cherry-Balsamic Glaze and Creamy Polenta
Ingredients: 12 oz (340 g) 2 (6 oz / 170 g each) duck breasts, skin on, scored; 1 tbsp (14 g) 1 tbsp unsalted butter; 1 small (30 g) 1 shallot, finely minced; 1/4 cup (60 ml) 1/4 cup (60 ml) balsamic vinegar; 1/2 cup (120 ml) 1/2 cup (120 ml) chicken broth, low sodium; 1/4 cup (35 g) 1/4 cup (35 g) dried cherries, roughly chopped; 1 cup (240 ml) 1 cup (240 ml) whole milk; 1/2 cup (85 g) 1/2 cup (85 g) medium-grind cornmeal; 2 tbsp (10 g) 2 tbsp grated Parmesan cheese; 1 tbsp (1 g) 1 tbsp fresh thyme leaves; to taste Flaky sea salt, to taste; to taste Freshly ground black pepper, to taste

Nutrition

893

kcal

Calories

Protein

68.2

Carbs

48.2

Fat

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Ingredients(12)

2 (6 oz / 170 g each) duck breasts, skin on, scored12 oz (340 g)

1 tbsp unsalted butter1 tbsp (14 g)

1 shallot, finely minced1 small (30 g)

1/4 cup (60 ml) balsamic vinegar1/4 cup (60 ml)

1/2 cup (120 ml) chicken broth, low sodium1/2 cup (120 ml)

1/4 cup (35 g) dried cherries, roughly chopped1/4 cup (35 g)

1 cup (240 ml) whole milk1 cup (240 ml)

1/2 cup (85 g) medium-grind cornmeal1/2 cup (85 g)

2 tbsp grated Parmesan cheese2 tbsp (10 g)

1 tbsp fresh thyme leaves1 tbsp (1 g)

Flaky sea salt, to tasteto taste

Freshly ground black pepper, to tasteto taste

Instructions

Pat the duck breasts completely dry with paper towels. Using a sharp knife, score the skin in a crosshatch pattern, being careful not to cut into the meat. Season generously on both sides with salt and pepper.

Place the duck breasts, skin-side down, in a cold, oven-safe skillet (cast iron is ideal). Turn the heat to medium-low. Let the fat render slowly and the skin crisp up, about 8-10 minutes. The skin should be deeply golden brown and crackling. Pour off the rendered fat periodically into a heatproof bowl (reserve for other uses like roasting potatoes).

Once the skin is crisp, increase the heat to medium-high and sear the meat side for about 1-2 minutes, just to get a nice crust. Transfer the skillet to a preheated 375 deg F (190 deg C) oven for 5-7 minutes for medium-rare, or longer to your desired doneness. Remove duck from skillet and let rest on a cutting board for 10 minutes before slicing.

While the duck rests, make the glaze. Pour off all but 1 tablespoon of fat from the skillet. Return the skillet to medium heat. Add the minced shallot and cook until softened, about 2 minutes. Deglaze with balsamic vinegar, scraping up any browned bits from the bottom of the pan. Let it bubble and reduce by half. Stir in the chicken broth and chopped dried cherries. Simmer for 3-5 minutes, until the sauce has thickened slightly and the cherries are plump. Season with salt and pepper to taste.

For the polenta: In a medium saucepan, bring the milk and 1 cup of water (not included in macros, assumed negligible) to a simmer over medium heat. Slowly whisk in the cornmeal in a steady stream to prevent lumps. Reduce heat to low and cook, whisking frequently, until the polenta is thick and creamy, about 18-20 minutes. Stir in the Parmesan cheese, thyme leaves, and a pinch of salt and pepper.

To serve: Spoon a generous portion of the creamy polenta onto each plate. Slice the rested duck breast thinly against the grain. Arrange the duck slices over the polenta. Drizzle the cherry-balsamic glaze generously over the duck. Garnish with a few extra thyme leaves and a sprinkle of flaky sea salt.