Maple syrup roasted duck breast, mushrooms creamy polenta and green asparagus tips
Spiced maple syrup glazed duck breast, mushrooms creamy polenta and green asparagus tips.
IngredientsRecipe for 4 persons
Soft polenta and mushrooms
Asperagus tips and onions petals
- Salt and pepper
- Vegetable oil
Preparation time: 45 min
Preheat your four at 425 °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 maple syrup 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 maple syrup 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.
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