Duck breast a l’orange with polenta chips

Difficulty Medium

60 Min

Second course

8 Portions

Ingredients

  • 160g (1/2 package) Polenta Valsugana Express
  • whole-grain flour
  • olive oil
  • salt
  • white pepper
  • salt
  • Also:
  • 250g freshly cleaned duck breast
  • 1 orange
  • butter
  • 1 cup orange liqueur
  • thyme
  • 1/2 orange for the decoration

Ingredients

  • 160g (1/2 package) Polenta Valsugana Express
  • whole-grain flour
  • olive oil
  • salt
  • white pepper
  • salt
  • Also:
  • 250g freshly cleaned duck breast
  • 1 orange
  • butter
  • 1 cup orange liqueur
  • thyme
  • 1/2 orange for the decoration

Preparation

1

Prepare the polenta: put a pot of water to boil and add salt. Once the water starts boiling, slowly add the maize flour and mix well. With a wooden spoon, always stir in the same direction while the water is boiling. Cook for 8 minutes.

2

Butter a plum cake pan and add the polenta. Level the surface and let it set in the refrigerator for 5-6 hours.

3

Mix a knob of butter with grated orange zest, pepper and thyme. Squeeze the juice over the mix and set aside.

4

Remove the skin from the duck breast. Brush the butter mix over the meat.

5

Let it sit in the fridge for 60 minutes. Then, bring back to room temperature and heat a lightly oiled frying pan.

6

Add the duck breast and heat over a high flame until brown on both sides. Steam with the orange juice and the liqueur. Add salt and reduce the cooking juice. Cook everything for totally 6 minutes, then cut the duck breast into thin slices.

7

Polenta chips: take out the polenta, cut into slices and then into triangles. Put the triangles on a baking plate with oven paper, then brush with olive oil and pepper. Put into the oven at 200° for 8-12 minutes (until the triangles are crunchy). Take out of the oven and sprinkle with salt.

8

Arrange the polenta chips on a plate and lay a slice of duck breast.

9

Garnish with small triangles of orange slices.

10

Bake in the oven at 190° for 2-3 minutes. Sprinkle with the cooking juice and serve.