You need to upgrade your Flash Player. Click Here To Update Player.
share A RECIPE | THE BEST IDEAS AND RECIPES BRING PEOPLE TOGETHER.
  • Recipe Rating Read Reviews
  • Total time: 55 mins
  • Active time: 55 mins
  • Yield: 4 Portions

Seared Duck Breast

4 each (7-8 oz.)
Boneless Muscovy duck breasts
2 tsp
Kosher Salt
1 tsp
Black Pepper

Method

  1. Trim duck breasts of any excess fat, leaving skin intact. Reserve trimmed fat.
  2. Score skin of breast in crisscross pattern, being careful not to pierce meat.
  3. Season each breast with ½ tsp. salt and ¼ tsp. black pepper.
  4. In preheated sauté pan over medium heat, melt excess fat from step 1 for 3-4 minutes, remove meat and add breasts skin-side down.
  5. Reduce heat to low and cook breasts 8-10 minutes until skin is crispy and pulls easily away from pan. As fat melts on breasts, spoon over meat to baste.
  6. Once skin is crisp, flip duck over and cook for 2-3 minutes or until brown.
  7. Remove breasts from pan and place skin-side up on cookie sheet sprayed with nonstick spray; place in preheated 400°F oven until internal temperature reaches 130°F (approx. 8-10 minutes). ** Reserve fat from pan for later steps.
  8. Let meat rest at least 5 minutes before slicing. For service, see below plating section.

Creamy Polenta

2 cups
Water
1 cup
Heavy cream
¼ tsp.
Nutmeg, freshly ground
1¼ tsp.
Kosher salt
¾ cup
Polenta (fine)
¾ cup
Parmesan, grated
1 Tbsp.
White truffle oil
Pinch
White pepper, freshly ground
4 Tbsp.
Chives, chopped

Method

  1. Combine water, heavy cream, nutmeg and ½ tsp. salt and bring to boil in large saucepot.
  2. Reduce heat to low and slowly whisk in polenta, being careful to avoid lumps.
  3. Cook polenta over low heat for 12-15 minutes, stirring often.
  4. When grains are soft, stir in cheese. Season with truffle oil, ¾ tsp. salt and pepper. Remove from heat and stir in chives.
  5. Pour polenta into greased 2½-inch ring molds or silicone cupcake molds. Bake in a 375°F oven for 15 minutes. Remove from oven and let rest for 10 minutes before plating.

Mushroom Ragoût

2 Tbsp.
Extra virgin olive oil
4 Tbsp.
Shallots, finely diced
1½ cup
Assorted mushrooms (oyster, crimini)
3 each
Garlic cloves, minced
¾ cup
Sherry
½ cup
Duck stock (chicken stock may be substituted)
2 Tbsp.
White truffle oil
½ Tbsp.
Kosher salt
½ tsp.
Black pepper, freshly ground
2 Tbsp.
Chives, chopped
1 Tbsp.
Thyme, chopped
2 Tbsp.
Parsley, chopped
2 Tbsp.
Unsalted butter

Method

  1. In large sauté pan, heat olive oil over high heat, add shallots and sauté until translucent (approx. 1 minute). Add sliced mushrooms, garlic and half of sherry; cook until mushrooms are tender (4-5 minutes).
  2. Add remaining sherry and flambé to burn off alcohol. Add duck stock and truffle oil and adjust seasoning with salt and pepper if necessary. Reduce by half.
  3. Remove from heat and stir in fresh herbs and butter. Set aside for plating.

Kataifi Disc

2 sheets
Kataifi-Kontos (phyllo dough)
2 Tbsp.
Unsalted butter, melted, solids removed
1 Tbsp.
Arrowroot
½ tsp.
Kosher salt
½ tsp.
Black pepper, freshly ground
¼ cup
Pistachios, finely chopped
¼ cup
Chives, finely chopped

Method

  1. Separate kataifi with fingers and toss with melted butter.
  2. Sprinkle arrowroot over kataifi and toss to incorporate; season with salt and pepper.
  3. Spread mixture into 4 circles on Silpat (available at most home kitchen supply stores) set on a cookie tray and bake in 350°Foven for 15 minutes.
  4. Remove from oven and sprinkle with chopped pistachios and chives; bake an additional 5 minutes until golden brown. Set aside for service.

Asparagus Bundles

½ lb.
Green asparagus, pencil thin
½ lb.
White asparagus, pencil thin
2 Tbsp.
Duck fat (rendered from breasts)
1 tsp.
Kosher salt
½ tsp.
Black pepper
2 Tbsp.
Pistachios, toasted and chopped

Method

  1. Trim bottom third of asparagus spears. Peel spears to remove tough exterior fiber.
  2. In pot of salted water, blanch white asparagus for 2-3 minutes; shock in ice-water bath. In same pot, blanch green asparagus for 1-2 minutes; shock in ice-water bath. Drain and set aside.
  3. Heat duck fat in skillet over high heat and sauté asparagus together for 2-3 minutes until warmed through. Season with salt and pepper. Remove from heat and toss chopped pistachios with asparagus. Hold warm for plating.

Duck & Port Reduction

2 qt.
Duck stock, rich(chicken stock may be substituted)
½ cup
Port
2 Tbsp.
Pomegranate molasses**
½ stick (¼ lb.)
Unsalted butter
½ Tbsp. (approx.)
Kosher salt
½ tsp. (approx.)
Black pepper

Method

  1. In medium saucepan, simmer duck stock until reduced by half (approx. 20 minutes).
  2. Once reduced, add port and molasses and reduce by half.
  3. Remove stock from heat and whisk in butter a little at a time until incorporated. Adjust seasoning with salt, pepper and additional molasses if necessary. Set aside for plating.

** If pomegranate molasses is not available, you may substitute 2 Tbsp. molasses and 2 Tbsp. pomegranate juice and increase reduction time by 5 minutes.

Plating

  1. Place a polenta ring in the center of the plate and assemble the Napoleon, topping the polenta with the mushroom ragoût. Remove the ring and top with a kataifi disc.
  2. Slice the duck breast on a downward angle into 3 pieces and arrange in a fanlike fashion to one side of the Napoleon.
  3. Cluster one-fourth of the asparagus together and lean it against the Napoleon.
  4. Drizzle the duck reduction over the entire plate.
Recipe Reviews