Duck, Mushrooms And Polenta

Recipe Ingredients

6		Duck breast halves - (to 8) - skin intact
1/2 cup	31g / 1.1oz	Flour - seasoned with
1 teaspoon	5ml	Freshly-ground black pepper - and
1 teaspoon	5ml	Garlic powder - and also
1 teaspoon	5ml	Onion powder
3 tablespoons	45ml	Bacon grease or olive oil
4		Garlic cloves - minced
1/2 cup	31g / 1.1oz	Diced yellow onion
1 cup	237ml	White wine
1 1/2 cups	355ml	Chicken broth
4 cups	948ml	Quartered mushrooms
1/4 cup	36g / 1.3oz	Chopped fresh basil
1 cup	62g / 2.2oz	Diced fresh tomato
		Salt - to taste
		Freshly-ground black pepper - to taste
		Warm cooked polenta
		Grated jack cheese

Recipe Instructions

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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