Pan-fried Duck Breast
with Soft Cheesey Polenta and Portobello Mushrooms
- Milk
- Egg
Polenta is a staple in Italy. It's fabulous at soaking up flavours - here the juices from a crisp-skinned duck breast and succulent garlicky mushrooms. We'll also be beating in a luxurious quantity of butter and cheese to accentuate the polenta's natural creaminess. It all adds up to a dinner that will soothe and thrill in equal measure. Enjoy!
Ingredients
3 unit(s)
Portobello Mushrooms
1 unit(s)
Echalion Shallot
2 unit(s)
Duck Breasts
100 grams
Polenta
1 carton(s)
Milk
1 unit(s)
Garlic Clove
1 bunch(es)
Flat Leaf Parsley
80 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
Not included in your delivery
2 tbsp
Olive Oil
200 milliliter(s)
Water
Nutritional information
Instructions
Cut the portobello mushrooms into 1cm wide slices. Halve, peel and chop the shallot into small ½cm pieces. Peel and grate the garlic (or use a garlic press). Remove the parsley leaves from the stalks. Roughly chop the leaves and finely chop the stalks. Keep separate. Measure out the water in a measuring jug (amount specified in the ingredient table) - this is for the polenta later on.
Heat a frying pan on medium high heat. While the pan gets hot, pop the duck on a board skin side up. Use a sharp knife to make criss crosses on the skin (don't cut through to the flesh), four lines going one way and four going the other way diagonally. Season both sides of each duck breasts with a pinch of salt and black pepper.
Once hot, lay the duck in the pan skin side down. Cook until the skin is golden and crips, 6-7 mins. Turn and cook for 1 minute, then transfer to a baking tray (skin side up). Roast in your oven for 8-10 mins for medium rare - if you want it more cooked, just cook for a couple more mins in your oven. Once cooked, remove the duck from your oven and put on a board. Cover with foil and leave to rest. Turn the oven to 120 degrees.
Meanwhile, pop your frying pan back on medium high heat and add the mushrooms, a pinch of salt and pepper. Cook until the mushrooms are browned and soft, 6-7 mins, then add the shallot and cook for 5 mins more. Add the garlic and parsley stalks. Stir and cook for 1 minute more. Once the duck is resting, transfer the mushrooms to the empty tray and put them in your oven to keep warm. Don't wash your frying pan, you need it now.
Pop your pan back on a medium high heat. Pour the water (from step 1) and milk into your pan. Slowly bring to the boil. Once boiling, lower the heat to medium and whisk in your polent. Cook for 3 mins whisking continuously. The polenta will thicken up considerably. Season with salt and a lot of black pepper. When the polenta is creamy mash potato consistency, stir in the hard Italian cheese.
Remove the polenta from the heat. If the polenta starts to go solid, stir in a splash of water (repeat if it's still too thick). Once it's soft again, cover with a lid to keep warm. Cut each duck breast into eight thin slices. Remove the mushrooms from the oven, stir through half the parsley. Serve the polenta in bowls with the mushrooms on top, the duck, remaining parsley and any duck juices left in the tray. Enjoy!
