Duck and Polenta AppetizerDuck and Polenta Appetizer
Duck and Polenta Appetizer
Duck and Polenta Appetizer
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Recipe - Choices Market Corporate Store
Duck-and-Polenta-Appetizer.jpg
Duck and Polenta Appetizer
Prep Time10 Minutes
Servings4
Cook Time20 Minutes
Ingredients
duck breast
brown sugar
coarse sea salt
pre-cooked polenta
extra virgin olive oil
shallot
dried cranberries
ground cloves
orange
Directions

Preheat oven to 400°F. Score (slice through) duck skin 3 or 4 times in each direction, making a crisscross pattern. Mix together sugar and salt. Place duck breast on a plate and cover skin with salt/sugar mixture. Refrigerate for 1hr 45 mins then wash and pat dry. Preheat a heavy oven-safe skillet over med-high heat. Place duck breast in the pan, skin down, cooking 3–4 minutes or until skin is brown and caramelized. Flip over and cook other side for 2–3 minutes. Place pan in the oven and bake for 10 minutes. Remove and allow duck breast to rest for at least 15-20 minutes on a plate before cutting. In the same skillet, brown polenta medallions on both sides in the duck drippings. Set aside. In a separate small sauce pan, heat olive oil and lightly brown shallot. Add cranberries and cloves and cook for a few minutes. Pour in orange juice and allow mixture to reduce until nearly dry, making cranberry compote. Return to the duck breast, and on a 45° angle, thinly slice into 15 pieces. To plate the appetizer, place one slice of duck on one half of a polenta medallion. On the other half of the medallion place a small teaspoon of the compote and an orange triangle. Serve at room temperature.

10 minutes
Prep Time
20 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
duck breast
Duck - Breast Boneless with Skin RWA BC
Duck - Breast Boneless with Skin RWA BC, 1 Kilogram
$51.99/kg$5.20/100g
brown sugar
Wholesome Sweeteners - Organic Fair Trade Dark Brown Sugar
Wholesome Sweeteners - Organic Fair Trade Dark Brown Sugar, 680 Gram
$9.89$1.45/100g
coarse sea salt
Not Available
pre-cooked polenta
Not Available
extra virgin olive oil
Earths Choice - Extra Virgin Olive Oil
Earths Choice - Extra Virgin Olive Oil, 500 Millilitre
Special
$16.99 was $20.99$3.40/100ml
shallot
Not Available
dried cranberries
Dried Fruit - Cranberries Dried Organic
Dried Fruit - Cranberries Dried Organic, 1 Kilogram
$21.49/kg$2.15/100g
ground cloves
Gathering Place - Clove Powder Organic
Gathering Place - Clove Powder Organic, 20 Gram
$6.49$32.45/100g
orange
Not Available

Directions

Preheat oven to 400°F. Score (slice through) duck skin 3 or 4 times in each direction, making a crisscross pattern. Mix together sugar and salt. Place duck breast on a plate and cover skin with salt/sugar mixture. Refrigerate for 1hr 45 mins then wash and pat dry. Preheat a heavy oven-safe skillet over med-high heat. Place duck breast in the pan, skin down, cooking 3–4 minutes or until skin is brown and caramelized. Flip over and cook other side for 2–3 minutes. Place pan in the oven and bake for 10 minutes. Remove and allow duck breast to rest for at least 15-20 minutes on a plate before cutting. In the same skillet, brown polenta medallions on both sides in the duck drippings. Set aside. In a separate small sauce pan, heat olive oil and lightly brown shallot. Add cranberries and cloves and cook for a few minutes. Pour in orange juice and allow mixture to reduce until nearly dry, making cranberry compote. Return to the duck breast, and on a 45° angle, thinly slice into 15 pieces. To plate the appetizer, place one slice of duck on one half of a polenta medallion. On the other half of the medallion place a small teaspoon of the compote and an orange triangle. Serve at room temperature.

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