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Maple syrup roasted duck breast, mushrooms creamy polenta and green asparagus tips

Salted

Spiced maple syrup glazed duck breast, mushrooms creamy polenta and green asparagus tips.

Ingredients

Recipe for 4 persons

Duck breast

2 Unit(s)
Duck magret
100 Ml
Maple syrup
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
  • Butter
  • 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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