Pan-Roasted Duck Breast With Truffled Polenta And L

Name: Pan-Roasted Duck Breast With Truffled Polenta And Lingonberry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups dry red wine; 1 14-ounce can low-salt chicken broth; 1 14-ounce can low-salt beef broth; 2 fresh thyme sprigs; 1 bay leaf; 1 1/2 teaspoons butter, room temperature; 1 1/2 teaspoons all purpose flour; 1/2 cup lingonberry preserves; Nonstick vegetable oil spray; 2 tablespoons olive oil; 2 garlic cloves, minced; 6 ounces fresh crimini (often labeled baby bella) mushrooms, sliced (about 2 cups); 2 1/2 ounces fresh shiitake mushrooms, stemmed, caps sliced (about 2 cups); 3 cups low-salt chicken broth; 3/4 cup polenta (coarse cornmeal)*; 1 tablespoon white truffle oil; 6 boneless duck breast halves with skin (about 2 1/4 pounds); Additional olive oil

Servings: persons

2 cups dry red wine
1 14-ounce can low-salt chicken broth
1 14-ounce can low-salt beef broth
2 fresh thyme sprigs
1 bay leaf
1 1/2 teaspoons butter, room temperature
1 1/2 teaspoons all purpose flour
1/2 cup lingonberry preserves
Nonstick vegetable oil spray
2 tablespoons olive oil
2 garlic cloves, minced
6 ounces fresh crimini (often labeled baby bella) mushrooms, sliced (about 2 cups)
2 1/2 ounces fresh shiitake mushrooms, stemmed, caps sliced (about 2 cups)
3 cups low-salt chicken broth
3/4 cup polenta (coarse cornmeal)*
1 tablespoon white truffle oil
6 boneless duck breast halves with skin (about 2 1/4 pounds)
Additional olive oil

1
Bring wine, chicken broth, beef broth, thyme sprigs, and bay leaf to boil in heavy large saucepan. Boil until reduced to 1 cup, about 35 minutes. Mix butter and flour in small bowl to blend. Whisk butter-flour mixture into broth. Simmer until slightly thickened, about 2 minutes. Stir in lingonberry preserves; simmer 1 minute. Remove thyme sprigs and bay leaf. (Sauce can be made 1 day ahead. Cover and refrigerate. Rewarm before serving.)
2
Spray 8x8x2-inch baking dish with nonstick spray. Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add garlic; stir until beginning to brown, about 30 seconds. Add all mushrooms; saute until soft, about 5 minutes. Add chicken broth; bring to boil. Gradually whisk in polenta. Reduce heat to medium and cook until polenta is tender and mixture is very thick, stirring frequently, about 10 minutes. Stir in truffle oil. Season to taste with salt and pepper. Transfer to prepared pan, spreading evenly. Press plastic wrap onto surface of polenta. Refrigerate until cold, at least 2 hours. (Can be made 1 day ahead. Keep refrigerated.)
3
Prepare barbecue (medium-high heat). Preheat oven to 450u00b0F. Score skin of duck breasts in crisscross pattern (do not cut through to meat). Sprinkle duck with salt and pepper. Heat heavy large ovenproof skillet over high heat. Add duck breasts, skin side down, to dry skillet. Reduce heat to medium and cook until skin is golden brown, about 7 minutes. Turn duck over and transfer skillet to oven; roast to desired doneness, about 5 minutes for medium-rare. Using tongs, transfer duck to cutting board; tent with foil. Let stand while grilling polenta.
4
Cut polenta into 6 rectangles; brush both sides with additional olive oil. Grill until warm and slightly charred, about 3 minutes per side. Place 1 polenta rectangle on each of 6 plates. Cut duck breasts crosswise into 1/2-inch-thick slices; fan 1 duck breast over polenta on each plate. Drizzle with sauce and serve.
5
*Sold at Italian markets, natural foods stores, and some supermarkets. If unavailable, substitute regular yellow cornmeal and cook for about half the time.

598

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 cups dry red wine, 1 14-ounce can low-salt chicken broth, 1 14-ounce can low-salt beef broth, 2 fresh thyme sprigs, and more.

Yes, Pan-Roasted Duck Breast With Truffled Polenta And Lingonberry Sauce 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.

That's it — enjoy your meal!

Pan-Roasted Duck Breast With Truffled Polenta And Lingonberry Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions