Preparation Time: 10 – 15 minutes
Cooking Time: 10 minutes
4 duck breast fillets, (850g) skin on
1 tablespoon sea salt flakes
¼ teaspoon freshly ground black pepper
150mls Red wine
50mls Vincotto or balsamic vinegar
2 tablespoons Redcurrant jelly
Green vegetable of choice, to serve
1 litre (4 cups) milk
1 large (200g) brown onion, quartered
4 bay leaves
4 cloves garlic, quartered
8 black peppercorns
1 cup (170g) instant polenta
40g butter, chopped
- Cut deep slashes in the duck skin. Combine salt, and pepper and rub into the skin.
- Pan–fry the duck breasts, skin side down, over moderate heat, for 6 – 8 minutes or until skin is well browned.
- Turn duck breasts, flesh side down; cook until done as desired, only a minute or two for the ideal medium–rare.
- Transfer to a warmed plate and cover loosely with foil for 5 minutes.
- Deglaze pan with wine, vincotto and redcurrant jelly and boil until thickened and reduced. Add any duck juices.
- Meanwhile prepare polenta. Combine the milk, onion, leaves, garlic and peppercorns in a large saucepan and bring almost to the boil. Strain the milk and return to the pan, discarding the onion, leaves, garlic and pepper. Whisk in the polenta and cook until bubbling, whisking continuously Alternative, place in microwave, uncovered, and cook on HIGH for 4 minutes, whisking once during cooking. Whisk in the butter and season with salt and freshly ground black pepper. Serve immediately.
- Slice the duck thinly and serve with sauce, polenta and your green vegetable of choice, perhaps stir–fried cavolo nero.
Lyndey’s Note: You could replace the milk with hot stock, perhaps diluted with some water if you prefer.