dinner

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

Name: Pan-Seared Duck Breast with Cherry-Balsamic Glaze and Creamy Polenta
Ingredients: 2 (6 oz / 170 g each) Duck breast, skin-on, trimmed of excess fat; 1 tsp Kosher salt; 1/2 tsp Black pepper, freshly ground; 2 tbsp (28 g) Unsalted butter; 2 tbsp (15 g) Shallots, finely minced; 1 clove (3 g) Garlic, minced; 1/4 cup (60 ml) Dry red wine, such as Pinot Noir; 1/4 cup (62 g) Cherry preserves; 2 tbsp (30 ml) Balsamic vinegar; 1/4 cup (60 ml) Chicken broth, low sodium; 1/2 cup (80 g) Coarse-ground cornmeal (polenta); 2 cups (480 ml) Water; 1/4 cup (25 g) Parmesan cheese, grated; 1 tsp Fresh thyme leaves, for garnish

Nutrition

925

kcal

Calories

Protein

82.6

Carbs

Fat

AI Insight

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Ingredients(14)

Duck breast, skin-on, trimmed of excess fat2 (6 oz / 170 g each)

Kosher salt1 tsp

Black pepper, freshly ground1/2 tsp

Unsalted butter2 tbsp (28 g)

Shallots, finely minced2 tbsp (15 g)

Garlic, minced1 clove (3 g)

Dry red wine, such as Pinot Noir1/4 cup (60 ml)

Cherry preserves1/4 cup (62 g)

Balsamic vinegar2 tbsp (30 ml)

Chicken broth, low sodium1/4 cup (60 ml)

Coarse-ground cornmeal (polenta)1/2 cup (80 g)

Water2 cups (480 ml)

Parmesan cheese, grated1/4 cup (25 g)

Fresh thyme leaves, for garnish1 tsp

Instructions

Score the duck breast skin in a crosshatch pattern, being careful not to cut into the meat. Season both sides generously with kosher salt and black pepper. Let sit at room temperature for 20 minutes.

While the duck rests, prepare the polenta. In a medium saucepan, bring 2 cups of water to a boil. Gradually whisk in the cornmeal, then reduce heat to low, cover, and simmer, whisking occasionally, for about 18-20 minutes, or until thick and creamy. Stir in the grated Parmesan cheese and season with salt and pepper to taste. Keep warm.

Place the duck breasts, skin-side down, in a cold, oven-safe skillet. Turn the heat to medium-low. Allow the fat to render slowly and the skin to crisp up, about 8-10 minutes. The skin should be deeply golden brown and crackly. Pour off most of the rendered duck fat into a heatproof bowl (reserve for other uses), leaving about 1 tablespoon in the skillet.

Flip the duck breasts and sear the meat side for 1-2 minutes. Transfer the skillet to a preheated oven at 400°F (200°C). Roast for 5-7 minutes for medium-rare (internal temperature of 135°F/57°C), or longer for desired doneness.

While the duck is in the oven, make the glaze. Return the skillet with the rendered duck fat (if you poured it all off, add 1 tbsp butter) to medium heat. Add the minced shallots and cook until softened, about 2 minutes. Add the minced garlic and cook until fragrant, about 30 seconds. Deglaze the pan with the red wine, scraping up any browned bits from the bottom. Let the wine reduce by half.

Stir in the cherry preserves, balsamic vinegar, and chicken broth. Bring to a simmer and cook for 3-5 minutes, or until the sauce has thickened enough to coat the back of a spoon. Season with a pinch of salt and pepper.

Remove the duck breasts from the oven and let them rest on a cutting board for at least 5-10 minutes before slicing. This allows the juices to redistribute.

To serve, spoon a generous portion of creamy polenta onto each plate. Slice the rested duck breasts and fan them over the polenta. Spoon the warm cherry-balsamic glaze over the duck. Garnish with fresh thyme leaves.