Dinner · French · 20 min
Pan-Seared Duck Breast with Cherry-Balsamic Glaze and Pistachio-Crusted Polenta
- Calories
- 1480
- Protein
- 50g
- Carbs
- 157g
- Fat
- 77g
Ingredients
- 300 g duck breast
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.25 cup balsamic vinegar
- 1.59 cup sweet cherries
- 2.5 cup low sodium chicken broth
- 2 sprig fresh thyme
- 2.5 cup polenta
- 2 cup water
- 0.7143 tbsp unsalted butter
- 1.25 cup pistachios
- 2 tbsp fresh parsley
Method
- 01Score the skin of the duck breast in a crosshatch pattern, taking care not to cut into the underlying meat. Season both sides with 1/4 tsp salt and 1/4 tsp black pepper.
- 02Place the duck breast skin-side down in a cold, heavy oven-safe skillet over medium-low heat. Slowly render the fat for 10-15 minutes, periodically draining off excess rendered fat into a heat-safe container, until the skin is deeply golden and crisp. Turn the breast skin-side up and sear for 1-2 minutes.
- 03Transfer the skillet to an oven preheated to 400°F (200°C) and roast for 5-8 minutes until an instant-read thermometer inserted into the thickest part reads 145°F (63°C) for medium-rare. Transfer the duck breast to a cutting board to rest for 10 minutes before slicing.
- 04While the duck rests, pour off all but 1 tablespoon of fat from the skillet and set over medium heat. Add the balsamic vinegar, pitted cherries, chicken broth, and thyme sprigs. Bring to a simmer, scraping up browned bits, and cook for 5-7 minutes until cherries soften and sauce reduces to a glaze. Remove thyme sprigs and whisk in 1 tablespoon of butter until glossy.
- 05In a separate saucepan, bring 2 cups of water and 1/4 tsp salt to a boil. Gradually whisk in the polenta, lower heat to low, cover, and cook for 15-20 minutes stirring occasionally until thick and creamy. Whisk in the remaining 1 tablespoon of butter and fold in chopped pistachios.
- 06Spoon the warm pistachio polenta onto a serving plate. Slice the rested duck breast and fan it over the polenta. Spoon the cherry-balsamic glaze over the duck and garnish with chopped fresh parsley.
- 07Cook the duck until the duck reaches an internal temperature of 165°F (74°C) in its thickest part before serving.
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