Book your Christmas party!
Preview

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

Duck

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

L'idée déco

The polenta needs to be cooked at the last moment to be served hot. She cannot be reheated.

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)
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

Meat jus

150 Ml
Meat juice
  • Butter
  • Salt and pepper
  • Vegetable oil
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 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 lacque then 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 sprinkle 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 salted boiling water for 3 to 4 minutes then 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 patty of polenta with the mushrooms on top, place the sliced duck breast on the side, decorate the plate with the onions petals then add some of the cooking sauce on top of the meat.

The polenta needs to be cooked at the last moment to be served hot. She cannot be reheated.

Class with similar recipe

Saturday, November 14th18:00 to 21:00
Old Montreal
120$ / pers.
CHIC MENU WITH WINE PAIRINGS

CHIC MENU WITH WINE PAIRINGS

Comfort food for the autumn : Chic menu with pairing from our sommelier, 3 glasses of wine included

  • Honey baked duck breast, mushrooms creamy polenta and green asparagus tips
  • Roasted cauliflower, green apple, cucumber, yogurt with fresh herbs and sunflower seeds
  • Shortbread cookie with salted caramel butter apples, caramel and maple whipped cream
More information
0 / 8

120$ / pers.
8 places disponibles
Sunday, November 15th17:30 to 20:30
Old Montreal
90$ / pers.
LE MENU GOURMAND

LE MENU GOURMAND

A comforting evening with friends

  • Dark chocolate molten cake, white chocolate heart, vanilla crème anglaise
  • Honey baked duck breast, mushrooms creamy polenta and green asparagus tips
  • Salmon tartar, yogurt, fresh basil & lime zest
More information
4 / 8

90$ / pers.
4 places disponibles
Saturday, November 28th18:00 to 21:00
Old Montreal
125$ / pers.
CHIC MENU WITH WINE PAIRINGS

CHIC MENU WITH WINE PAIRINGS

Chic menu with pairing of our sommelier, 3 glasses of wine included

  • Dark chocolate molten cake, white chocolate heart, vanilla crème anglaise
  • Honey baked duck breast, mushrooms creamy polenta and green asparagus tips
  • One side only pan seared sea scallop, sautéed mushrooms and champagne sauce
More information
0 / 8

125$ / pers.
8 places disponibles

Share this unique and tasty
experience

Private and Corporate Events