Recipe:
Prepare polenta. In a pot on a medium heat bring to a boil water with salt. Gradually add cornmeal, stiring constantly with a whisk, and cook until ready, for about 3 minutes.
In the end of cooking add thyme leaves, butter and grated cheese.
Line baking dish with aluminium foil. Put polenta into a dish and flatten with spatula.
Let cool completely. Cut into pieces.
Prepare sauce. Finely chop ginger. Put berries, ginger, sugar and orange juice into saucepan. Cook on medium heat for 5-7 minutes. Remove from heat. Rub sauce through a fine sieve. Return into a saucepan, bring to a boil and cook on a medium heat for 3-5 minutes more. Be careful, do not overcook!
Keep sauce warm.
Preheat oven to 180C.
Make not very deep cuts on duck skin. Season with salt and pepper.
Put fillets onto a cold skillet and put it on cooker on medium heat. Fry for 3 minutes, until skin becomes goldden brown and crispy. Flip and fry for 3 minutes more.
Replace duck on a baking sheet and put into thhe oven for 5 minutes. Take out and let rest at room temperature for 5 minutes.
Discard fat from skillet and wipe off with paper towels. Put on medium heat and fry polenta on both sides.
Serve duck with polenta and sauce.
Bon Appetit!
Be the First to Comment!