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    You are in: Home / Recipes / Pan Roasted Duck Breast W/ Truffled Polenta and Lingonberry Sauc Recipe
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    Pan Roasted Duck Breast W/ Truffled Polenta and Lingonberry Sauc

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    10 mins

    1 hr

    Epi Curious's Note:

    From Bon Appetit, September, 2004, this is a recipe from a Pittsburgh restaurant, "Dish Osteria and Bar". I made it without the polenta and the duck with the lingonberry sauce was amazing. This is a restaurant quality dish and not at all difficult to make. It was a huge hit at our house. Note that the required refrigeration time for the sauce and polenta are not included in the cooking time.

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    Ingredients:

    Serves: 6

    Yield:

    Units: US | Metric

    For the Sauce

    For the Polenta

    Directions:

    1. 1
      For sauce:.
    2. 2
      Bring wine, chicken broth, beef broth, thyme sprigs, and bay leaf to boil in heavy large saucepan. Boil until reduced to 1 cup, about 35 minutes. Mix butter and flour in small bowl to blend. Whisk butter-flour mixture into broth. Simmer until slightly thickened, about 2 minutes. Stir in lingonberry preserves; simmer 1 minute. Remove thyme sprigs and bay leaf. (Sauce can be made 1 day ahead. Cover and refrigerate. Rewarm before serving.).
    3. 3
      For polenta:.
    4. 4
      Spray 8x8x2-inch baking dish with nonstick spray. Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add garlic; stir until beginning to brown, about 30 seconds. Add all mushrooms; sauté until soft, about 5 minutes. Add chicken broth; bring to boil. Gradually whisk in polenta. Reduce heat to medium and cook until polenta is tender and mixture is very thick, stirring frequently, about 10 minutes. Stir in truffle oil. Season to taste with salt and pepper. Transfer to prepared pan, spreading evenly. Press plastic wrap onto surface of polenta. Refrigerate until cold, at least 2 hours. (Can be made 1 day ahead. Keep refrigerated.).
    5. 5
      Prepare barbecue (medium-high heat). Preheat oven to 450°F Score skin of duck breasts in crisscross pattern (do not cut through to meat). Sprinkle duck with salt and pepper. Heat heavy large ovenproof skillet over high heat. Add duck breasts, skin side down, to dry skillet. Reduce heat to medium and cook until skin is golden brown, about 7 minutes. Turn duck over and transfer skillet to oven; roast to desired doneness, about 5 minutes for medium-rare. Using tongs, transfer duck to cutting board; tent with foil. Let stand while grilling polenta.
    6. 6
      Cut polenta into 6 rectangles; brush both sides with additional olive oil. Grill until warm and slightly charred, about 3 minutes per side. Place 1 polenta rectangle on each of 6 plates. Cut duck breasts crosswise into 1/2-inch-thick slices; fan 1 duck breast over polenta on each plate. Drizzle with sauce and serve.
    7. 7
      *Sold at Italian markets, natural foods stores, and some supermarkets. If unavailable, substitute regular yellow cornmeal and cook for about half the time.

    Ratings & Reviews:

    • on January 31, 2011

      55

      This is a really awesome recipe. I made this for Xmas dinner with a whole roast duck and it was a big hit. The polenta works great as a side dish with chicken apple sausage if you can make it the night before. You may want to reduce the truffle oil just a bit tho, depending on the brand you use and how old it is.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Pan Roasted Duck Breast W/ Truffled Polenta and Lingonberry Sauc

    Serving Size: 1 (590 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 501.9
     
    Calories from Fat 131
    26%
    Total Fat 14.6 g
    22%
    Saturated Fat 3.9 g
    19%
    Cholesterol 133.4 mg
    44%
    Sodium 427.2 mg
    17%
    Total Carbohydrate 37.2 g
    12%
    Dietary Fiber 1.9 g
    7%
    Sugars 14.5 g
    58%
    Protein 40.7 g
    81%

    The following items or measurements are not included:

    fresh thyme sprigs

    white truffle oil

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