Duck, Mushrooms And Polenta Recipe - Cooking Index
Duck, Mushrooms And Polenta Recipe - Cooking Index
I prefer the traditional soft, moist version of polenta to the trendier firm variety. This recipe strays from my usual "fast and hot" method of cooking ducks, but it still tastes like duck.
Courses: Main Course| 6 | Duck breast halves - (to 8) - skin intact | |
| 1/2 cup | Flour - seasoned with | |
| 1 teaspoon | Freshly-ground black pepper - and | |
| 1 teaspoon | Garlic powder - and also | |
| 1 teaspoon | Onion powder | |
| 3 tablespoons | Bacon grease or olive oil | |
| 4 | Garlic cloves - minced | |
| 1/2 cup | Diced yellow onion | |
| 1 cup | White wine | |
| 1 1/2 cups | Chicken broth | |
| 4 cups | Quartered mushrooms | |
| 1/4 cup | Chopped fresh basil | |
| 1 cup | Diced fresh tomato | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Warm cooked polenta | ||
| Grated jack cheese |
Dredge duck breasts with seasoned flour. Heat grease or oil in a large skillet over medium-high heat. When oil is hot, add breasts, skin-side down and cook until skin is crisp, about 3 to 5 minutes. Flip breasts over and add garlic and onion. Cook for 3 minutes.
Add wine and half of chicken broth, bring to a boil and reduce liquid to about 1 cup. Add remaining broth, cover and simmer over low heat for 1 hour. Add additional wine if liquid evaporates too fast. Liquid should be at least 1/2 inch deep.
Stir in mushrooms and basil and cook until mushrooms are just tender. Add tomato and heat to warm. Season with salt and pepper. Serve cooked duck breasts over polenta and top with cheese before serving.
This recipe yields 4 servings.
Source:
The Sporting Chef with Scott Leysath at - http://www.sportingchef.com
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