Preview

Honey baked duck breast, mushrooms creamy polenta and green asparagus tips

Mains, Duck

Honey baked duck breast, mushrooms creamy polenta and green asparagus tips.

Ingredients

Recipe for 4 persons

Duck breast

2 Unit(s)
Duck magret
100 Ml
Honey
5 Ml
Four spice mix
3 Pinch(es)
Fleur de sel
3 Turn(s)
Freshly ground white pepper

Soft polenta and mushrooms

100 Gr
Polenta
600 Ml
Vegetable stock
25 Gr
Mascarpone cheese
8 Unit(s)
Button mushrooms
1 Unit(s)
Portobello mushroom
25 Gr
Grated parmesan
4 Sprig(s)
Parsley

Asperagus tips and onions petals

12 Unit(s)
Green asparagus
4 Unit(s)
Cipollini onion
30 Gr
Butter

ppo

150 Ml
Meat juice
Honey baked duck breast, mushrooms creamy polenta and green asparagus tips

Preparation time: 45.00 min

Preheat your four at 425.00 °F

  • Mise en place

    Prepare the vegetable stock and keep it warm.
    To remove the dirt use a wet cloth to rub the mushrooms, then slice them .
    Shred the parmesan, cut the bottom ends of the asparagus and peel the onions.

  • Duck breast

    Using a small sauce pan, melt the honey at a low heat than mix in it the 4 spices, cook them for 3 minutes without boiling. Season the duck breast and sear them in a hot pan starting by the skin side than transfer them on a baking sheet, rub them with the honey spiced lacquer than bake them for 10 to 12 minutes. when they come out of the oven let them rest for about 5 minutes before cutting them.

  • Mushrooms polenta

    Bring to boil the vegetable stock than sparkle the polenta while mixing constantly, cook for 13 to 15 minutes, keep on stirring with a wooden spoon until you reach a thick consistency than add the parmesan and the mascarpone cheese. Mold the polenta in a 1 inch pan than portion it into patties using a dough cutter. Before serving heat a pan, add in it some butter than sear in it the polenta patties. Heat a sauce pan, than add in it some oil and butter than stir fry in it the mushrooms.

  • Asperagus tips and onions petals

    Blanch the asparagus in salty boiling water for 3 to 4 minutes than cool them down in freezing cold water, than stir fry them in some duck fat. cut the onions in half than sear them in duck fat in a sauce pan until you reach a nice color, turn down the heat and keep cooking until your onions are candied.

  • Plating

    In the center of the plate place a patties of polenta with the mushrooms on top, place the sliced duck breast on the side, decorate the plate with the onions petals than add some of the cooking sauce on top of the meat.

« Make your recipes while having fun with friends or colleagues. »

Class with similar recipe

Friday, 28 December18:00 à 21:30
Québec
135.00$ / pers.

CHIC MENU WITH WINE PAIRINGS

m

  • Cocktail KM12
  • Cauliflower cream, with toast of home made duck rillette and fresh chive oil
  • Honey baked duck breast, mushrooms creamy polenta and green asparagus tips
  • Chocolate, Dulcey, Sesame, Frozen Nougat
More information
Saturday, 29 December18:00 à 21:30
Québec
135.00$ / pers.

CHIC MENU WITH WINE PAIRINGS

m

  • Cocktail KM12
  • Cauliflower cream, with toast of home made duck rillette and fresh chive oil
  • Honey baked duck breast, mushrooms creamy polenta and green asparagus tips
  • Chocolate, Dulcey, Sesame, Frozen Nougat
More information
Sunday, 30 December12:00 à 14:00
Québec
70.00$ / pers.

CHEF, TU M'INSPIRES

An explosion of flavours for your holiday lunch

  • White coffee crème brulée, grilled sesame tiles
  • Honey baked duck breast, mushrooms creamy polenta and green asparagus tips
More information

Share this unique and tasty
experience

Private and Corporate Events