Duck Breast with Fried Polenta and Lingonberry Sauce

Duck Breast with Fried Polenta and Lingonberry Sauce

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 60 minutes

Fried polenta is easy to cook - not much more difficult than creamy polenta. It's a perfect garnish for meat and poultry, a good base for different appetizers.

In this recipe I propose to serve it together with juicy duck breast and aromatic lingonberry sauce.

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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!

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