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1
TO MAKE THE POLENTA: Soak the porcini mushrooms in very hot water for 30 minutes, squeeze them dry and coarsely chop them.
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2
Strain and reserve the soaking water.
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3
Set aside both mushrooms and soaking water.
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4
IN A LARGE HEAVY SAUCEPAN, heat the olive oil over medium heat.
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5
Add the onion, white mushrooms, and garlic and saute, stirring occasionally, for 5 to 6 minutes, or until softened.
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6
Add the porcini mushrooms and saute for 3 minutes more.
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7
Add the chicken stock and salt and increase the heat to high.
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8
Bring to a boil, reduce the heat and, when the liquid is simmering, sprinkle the polenta over in a very slow, thin stream, whisking constantly in the same direction until all the grains are incorporated and no lumps remain.
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9
Reduce the heat to low.
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10
Switch to a wooden paddle and stir every 1 or 2 minutes for 25 to 30 minutes, or until the mixture pulls away from the sides of the pan and the grains of polenta have softened.
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11
Add the oregano and pepper to taste, then stir in the Parmesan.
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12
Taste for seasoning.
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13
Hold the polenta in a large metal bowl covered with aluminum foil and set over a smaller pan of gently simmering water while you prepare the duck breasts.
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14
PREHEAT THE OVEN to 400F.
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15
Place a medium roasting pan inside to heat up.
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16
TO COOK THE DUCK AND MAKE THE SAUCE: Using a very sharp knife, score the skin of the duck breasts in several places, being careful not to cut into the flesh.
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17
In a large heavy saute pan, heat the oil over mediumhigh heat.
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18
When it is very hot, place the duck breasts, skin side down, into the pan.
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19
Cook for 5 to 6 minutes, pouring off the rendered fat halfway through; the skin should be brown and crispy.
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20
Place the breasts, flesh side down, in the roasting pan in the hot oven.
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21
Cook for 8 to 10 minutes more, depending on how pink you like your duck, and then remove to a cutting board.
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22
Loosely cover with foil and allow to rest for 5 minutes.
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23
WHILE THE DUCK IS COOKING in the oven, pour off the remaining fat and discard it.
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24
Wipe the pan clean with a paper towel and add the shallots, red wine, port, stock, creme de cassis, salt, and pepper.
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25
Over high heat, boil the liquid rapidly to reduce it by about two-thirds, to barely a cup.
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26
The sauce should be almost syrupy.
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27
Remove the pan from the heat, add the cubed butter all at once and whisk constantly until the butter absorbed.
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28
SLICE THE DUCK BREASTS across the grain into 3/4-inch slices.
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29
Mound some of the polenta on each of 6 warmed dinner plates.
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30
Arrange the sliced duck breast next to it and drizzle a little of the sauce over each portion of the duck.
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31
Serve at once.
