Seared Muscovy Duck Breast with Black Pepper-Sweet Mustard Sauce and Soft Mascarpone Polenta with Asparagus and Leeks Recipe

Name: Seared Muscovy Duck Breast with Black Pepper-Sweet Mustard Sauce and Soft Mascarpone Polenta with Asparagus and Leeks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup Dijon mustard; 2 tablespoons whole grain mustard; 2 tablespoons honey; 1 teaspoon coarsely cracked black pepper; 1 teaspoon finely chopped fresh thyme; Salt; 4 (7-ounce) muscovy duck breast; 2 tablespoons olive oil; 2 large leeks, washed, white and light green part, finely sliced; 8 spears asparagus, blanched, shocked and sliced on bias into 1/2-inch pieces; 8 cups water; Salt; 2 cups polenta; 1/4 cup mascarpone; 1/4 cup grated Manchego cheese; Freshly ground black pepper

Servings: persons

1/4 cup Dijon mustard
2 tablespoons whole grain mustard
2 tablespoons honey
1 teaspoon coarsely cracked black pepper
1 teaspoon finely chopped fresh thyme
Salt
4 (7-ounce) muscovy duck breast
2 tablespoons olive oil
2 large leeks, washed, white and light green part, finely sliced
8 spears asparagus, blanched, shocked and sliced on bias into 1/2-inch pieces
8 cups water
Salt
2 cups polenta
1/4 cup mascarpone
1/4 cup grated Manchego cheese
Freshly ground black pepper

1
For the Black Pepper-Sweet Mustard Sauce: Combine the mustards, honey, black pepper, thyme in a medium bowl and season with salt.
2
Preheat oven to 375 degrees F. Heat a large ovenproof saute pan over high heat until smoking.
3
Season each breast with salt and pepper to taste.
4
Score the skin with a knife and sear the breast, skin-side down, until golden brown and fat has rendered, about 6 to 8 minutes.
5
Remove most of the fat, turn the breasts over and place them in the oven and cook for 10 to 12 minutes for medium rare doneness, remove duck and brush liberally with the mustard glaze.
6
Let duck rest for 10 minutes, slice each breast on the bias.
7
For the Soft Mascarpone Polenta: Heat olive oil in a medium saucepan over medium heat.
8
Add the leeks and cook until very soft, add the asparagus, season with salt and pepper and cook for 5 minutes.
9
Place water in a large saucepan with 2 tablespoons of salt and bring to a boil.
10
Slowly whisk in the polenta, cook for 25 to 30 minutes, stirring every few minutes with a wooden spoon.
11
Remove polenta from heat, whisk in mascarpone, Manchego and leek/asparagus mixture, season with salt and pepper.
12
Keep warm.

174

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

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

You need 16 ingredients. The key ingredients include: 1/4 cup Dijon mustard, 2 tablespoons whole grain mustard, 2 tablespoons honey, 1 teaspoon coarsely cracked black pepper, and more.

Yes, Seared Muscovy Duck Breast with Black Pepper-Sweet Mustard Sauce and Soft Mascarpone Polenta with Asparagus and Leeks 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.

Seared Muscovy Duck Breast with Black Pepper-Sweet Mustard Sauce and Soft Mascarpone Polenta with Asparagus and Leeks

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