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Duck breast lacquered with honey and soy sauce, polenta with mushrooms

Mains, Duck

This is duck breasts that are caramelized in honey and soy sauce, served on a delicious creamy polenta with shiitake.


Recipe for 4 persons

For the shiitakes

200 Gr
2 Unit(s)
1 Pinch(es)

For the polenta

200 Gr
1 Liter(s)
1 Pinch(es)
Fleur de sel
1 Pinch(es)
Freshly ground black pepper
50 Gr
50 Ml
35% cooking cream

For the duck

2 Unit(s)
Duck magret
20 Gr
1 Unit(s)
Lemon juice
50 Ml
Soy sauce
20 Gr
Sesame seeds
  • Salt and pepper

Preparation time: 30.00 min

Preheat your four at 400.00 °F

  • Preparation for the shiitakes
    Clean 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 polenta
    Boil 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 duck
    Preheat 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 serve
    In 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.

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