Duck Breast With Porcini Polenta – a delicious recipe with porcini mushrooms, thyme, chicken stock, duck breasts, salt, butter. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Place mushrooms and thyme sprigs in a small bowl and cover with boiling water. Set aside for 15 mins or according to packet instructions.
2
Bring stock to a boil in a saucepan over medium-high heat.
3
Meanwhile, place a non-stick frying pan over medium-high heat. Score duck skin by making incisions in the fat about 1/2 inch apart without piercing meat. Season both sides with salt and pepper.
4
Cook duck breast in pan, skin side down, for 7 mins. Turn and cook a further 5 mins, or until cooked to your liking. Remove from pan and allow to rest.
5
Drain mushroom mixture and add liquid to pan that duck was cooked in. Place over high heat and reduce by two-thirds. Whisk 1 tbsp of butter into sauce at the last minute.
6
Meanwhile, pour polenta, in a slow stream, into boiling stock, whisking continuously until thickened and cooked. Roughly chop mushrooms and stir through polenta with chives and parsley. Season with salt and pepper.
7
Divide porcini polenta among serving plates and place sliced duck on top. To serve, drizzle with mushroom liquid.
134
kcal
Calories
5
g
Fat
2
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 oz dried porcini mushrooms, None None a few thyme springs, 1 cup chicken stock, 2 (7 oz) duck breasts, and more.
Yes, Duck Breast With Porcini Polenta falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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