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1
To make the marinade, combine the ginger, clove, vanilla bean and wine in a saucepan.
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2
Bring to a boil over high heat.
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3
Add 2 of the minced shallots.
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4
Set aside until cool.
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5
Place the duck breasts in a large bowl.
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6
Add the marinade.
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7
Cover.
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8
Marinate in the refrigerator for 2 hours, turning once.
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9
Take the duck breasts out of the marinade.
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10
Pat dry and set aside until the breasts reach room temperature.
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11
Strain the marinade and reserve.
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12
Preheat the oven to 200 degrees.
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13
Brush a pie plate with 1 teaspoon of the oil.
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14
Set aside.
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15
Pour 1 cup of the chicken broth in a large saucepan.
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16
Bring to a boil.
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17
Reduce the heat to medium low.
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18
Gradually add the cornmeal.
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19
Add the pumpkin puree.
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20
Whisk constantly until smooth, about 5 minutes.
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21
Spread the cornmeal into the pie plate.
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22
Place in the warm oven.
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23
Heat the remaining oil in a heavy-bottom skillet.
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24
Add the duck, fat side down, and cook over medium-high heat until golden brown, about 5 minutes.
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25
Turn the duck over, lower the heat to medium and cook until medium rare, about 3 more minutes.
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26
Remove the duck and set aside.
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27
Pour the marinade into the pan.
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28
Add the remaining shallots.
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29
Simmer over high heat until reduced to 1/4 cup, about 5 minutes.
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30
Add the remaining broth and simmer until reduced to 1 cup, about 5 to 10 minutes.
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31
Strain.
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32
Set aside.
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33
Remove the polenta from the oven.
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34
Cut into 8 wedges.
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35
Place 2 pieces on each of 4 plates.
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36
Cut the duck into thin strips crosswise and arrange around the polenta.
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37
Drizzle each plate with 2 tablespoons of sauce.
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38
Garnish with sage.
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39
Serve immediately.
