PAN SEARED DUCK BREAST WITH PUMPKIN POLENTA

Pan Seared Duck Breast With Pumpkin Polenta image

Provided by Molly O'Neill

Time 2h40m

Yield Four servings

Number Of Ingredients 11

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Ingredients

1/4 cup grated ginger
1 clove
1 vanilla bean, sliced in half lengthwise
1/2 cup red wine
4 shallots, peeled and minced
2 magrets of duck, about 12 ounces each
1 tablespoon, plus 1 teaspoon, canola oil
2 cups chicken broth, homemade or low-sodium canned
1/2 cup stone-ground cornmeal
1 cup pumpkin puree
1/4 cup minced sage leaves

Steps:

To make the marinade, combine the ginger, clove, vanilla bean and wine in a saucepan. Bring to a boil over high heat. Add 2 of the minced shallots. Set aside until cool. Place the duck breasts in a large bowl. Add the marinade. Cover. Marinate in the refrigerator for 2 hours, turning once. Take the duck breasts out of the marinade. Pat dry and set aside until the breasts reach room temperature. Strain the marinade and reserve.
Preheat the oven to 200 degrees. Brush a pie plate with 1 teaspoon of the oil. Set aside. Pour 1 cup of the chicken broth in a large saucepan. Bring to a boil. Reduce the heat to medium low. Gradually add the cornmeal. Add the pumpkin puree. Whisk constantly until smooth, about 5 minutes. Spread the cornmeal into the pie plate. Place in the warm oven.
Heat the remaining oil in a heavy-bottom skillet. Add the duck, fat side down, and cook over medium-high heat until golden brown, about 5 minutes. Turn the duck over, lower the heat to medium and cook until medium rare, about 3 more minutes. Remove the duck and set aside. Pour the marinade into the pan. Add the remaining shallots. Simmer over high heat until reduced to 1/4 cup, about 5 minutes. Add the remaining broth and simmer until reduced to 1 cup, about 5 to 10 minutes. Strain. Set aside.
Remove the polenta from the oven. Cut into 8 wedges. Place 2 pieces on each of 4 plates. Cut the duck into thin strips crosswise and arrange around the polenta. Drizzle each plate with 2 tablespoons of sauce. Garnish with sage. Serve immediately.

Nutrition Facts : @context http, Calories 363, UnsaturatedFat 7 grams, Carbohydrate 38 grams, Fat 11 grams, Fiber 8 grams, Protein 26 grams, SaturatedFat 3 grams, Sodium 242 milligrams, Sugar 9 grams, TransFat 0 grams