Duck breast lacquered with honey and soy sauce, polenta with mushrooms
This is duck breasts that are caramelized in honey and soy sauce, served on a delicious creamy polenta with shiitake.
L'idée déco The making of the meat rest allows blood to be distributed uniformly in the flesh and then you will not have streaks of blood on your plate. Do not overcook the duck. This is a meat which is in better bleeding.
IngredientsRecipe for 4 persons
For the shiitakes
For the polenta
Fleur de sel
Freshly ground black pepper
35% cooking cream
For the duck
- Salt and pepper
Preparation time: 30.00 min
Preheat your four at 400.00 °F
- Preparation for the shiitakesClean the shiitake and cut. Peel the shallots and cut into thin slices. In a skillet, cook the shallots with a pinch of salt, then add the mushrooms and cook for 2-3 minutes until water evaporation.
- Preparation for the polentaBoil the milk in a saucepan. Season with sea salt and pepper and add the polenta in pouring rain. Stir for 3 minutes. Add the mushrooms, 50 g of butter and cream and mix well.
- Preparation for the duckPreheat oven to 400 F. Place the duck breasts in a cold frying pan without fat, fat side against the pan and heat over medium heat. The fat will melt and after 3 minutes, it will start to color. Salt and pepper the meat. Return the duck breasts in the pan, then arrange on a baking sheet. Then degrease the pan and add the honey, lemon juice, soy sauce and sesame seeds. Boil the sauce and sprinkle the breasts, then finish cooking in the oven for 6-8 minutes. Then let the meat rest for 5 minutes, then cut into 6 slices.
- To serveIn a plate, place the polenta in the center forming a nice dome, have minced duck and spoon sauce over.
The making of the meat rest allows blood to be distributed uniformly in the flesh and then you will not have streaks of blood on your plate. Do not overcook the duck. This is a meat which is in better bleeding.