Duck Breast Fried on Garlic and Vanilla with Polenta Valleys
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 duck breast
- 2 cloves garlic
- 1 vanilla pod (s)
- 1 tablespoon oil
- a bit salt
- some pepper
- 1 cup water
- 1 cup milk
- Corn grits (polenta), as needed
- 3 tablespoon oil
- 2 tablespoon butter
- 1 handful chanterelles
- 1 small onion (s)
- some cream
- a bit salt
- some pepper
- 1 apple
- 1 handful cranberries
- 1 small onion (s)
- 0.5 clove ½ garlic
- some vinegar, (rice vinegar)
- 1 tablespoon sugar
- 0.5 ½ chilli pepper (s)
- some ginger
Print Recipe
Pin Recipe Instructions
- Parry the duck breast, cut into the skin in a diamond shape, season with salt and pepper.
- Fry the skin side in a pan in a little oil over medium heat until crispy, turn, add the garlic, vanilla and a little water and fry in the preheated oven (180 ° C) until pink. Then take it out, cover it and let it rest for about 5 minutes.
- Clean the chanterelles with a brush and cut them roughly. Fry in a little olive oil, add the finely chopped onion, season with salt, pepper and deglaze with the cream.
- Put the finely chopped onion, garlic and ginger in a little oil and deglaze with the vinegar. Add sugar and chilli and let everything simmer a little. Add the peeled and cut apples and the cranberries and let everything simmer gently, but only long enough for the apples to remain chunky.
- Instead of fresh cranberries, you can of course use those from the glass. Ideally, it should then be cold-stirred.
- Boil the polenta in a salted water-milk mixture and place in molds (small muffin tins) - chill.
- Roll the cooled polenta talers in polenta flour and bake in the oil and butter mixture until golden brown - degrease from kitchen paper.
- Serving:
- Cut the duck breast into slices and place on a plate, arrange the polenta talers and the mushrooms and add the chutney.
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