Duck Breast with Fried Polenta and Lingonberry Sauce

Name: Duck Breast with Fried Polenta and Lingonberry Sauce
Cook time: 60 min
Total time: 60 min
Cuisine: European
Ingredients: duck breast fillet — 6 pcs; salt and pepper by taste; cornmeal — 150 g; water — 750 ml; salt by taste; butter — 75 g; Parmesan or Pecorino cheese — 30 g; thyme sprigs — 3-4 pcs; lingonberry — 250 g; sugar — 75 g; orange juice — 50 ml; ginger — 30 g

60 minutes

Medium

Fried polenta is easy to cook - not much more difficult than creamy polenta. It's a perfect garnish for meat and poultry, a good base for different appetizers.

In this recipe I propose to serve it together with juicy duck breast and aromatic lingonberry sauce.

Main Courses

23.11.2020

Ingredients for 6 portions:

Recipe:

Source: https://flavorit.com/recipe/duck-breast-with-fried-polenta-and-lingonberry-sauce/

Prepare polenta. In a pot on a medium heat bring to a boil water with salt. Gradually add cornmeal, stiring constantly with a whisk, and cook until ready, for about 3 minutes.

In the end of cooking add thyme leaves, butter and grated cheese.

Line baking dish with aluminium foil. Put polenta into a dish and flatten with spatula.

Let cool completely. Cut into pieces.

Prepare sauce. Finely chop ginger. Put berries, ginger, sugar and orange juice into saucepan. Cook on medium heat for 5-7 minutes. Remove from heat. Rub sauce through a fine sieve. Return into a saucepan, bring to a boil and cook on a medium heat for 3-5 minutes more. Be careful, do not overcook!

Keep sauce warm.

Preheat oven to 180C.

Make not very deep cuts on duck skin. Season with salt and pepper.

Put fillets onto a cold skillet and put it on cooker on medium heat. Fry for 3 minutes, until skin becomes goldden brown and crispy. Flip and fry for 3 minutes more.