Pan Roasted Sonoma Duck Breast with Mascarpone Polenta
This recipe was provided by Chef Josh Silvers of Syrah Bistro in Santa Rosa where Inman Family Wines are served. Visit Syrah on the web at www.syrahbistro.com or telephone for a reservation at 707-568-4002.
1 duck breast
1 peanut oil
3 TB. butter
1/2 chicken stock
1 TB. sugar
1/2 c. polenta
1 TB. parmigiano-reggiano
1/4 c. blackberry vinegar
Blackberries for garnish
Method for Duck: Trim excess fat and score skin in diamond pattern. Do not cut the meat. Sear breast, fat side down. When brown, turn over and cook 30 seconds, turn over again and place in hot oven (450 degrees) for 4 – 6 minutes. Remove and let rest.
Method for Polenta: Bring stock and cream to a boil, add polenta, stir until done. Add mascarpone, parmigiano-reggiano and one tablespoon of butter. Salt and pepper to taste.
Method for Gastrique: Heat sauté pan until hot, add sugar and caramelize, add blackberry vinegar and reduce until syrup like consistency. Mount with 2 tablespoons butter and add blackberries. Salt and pepper to taste.
To Serve: Slice duck breast thinly against the grain. Place the polenta in the middle of a plate and cover with thin slices of duck. Pour gastrique over the duck and serve.
Serves 1 (multiply ingredients for number of portions required)