Duck Breast Roasted on Garlic and Vanilla with Polenta Hearts

(430 votes)
Total Time Icon
Total time: 20 min
Preparation Time Icon
Prep time: 20 min
Yield Icon
Enough for 2 people

🍓 Ingredients

2 cloves Garlic
1 Duck breast
1 Vanilla bean
1 cup Water
some Salt
1 tablespoon Oil
some Pepper
1 cup Milk
3 tablespoons Oil
  Corn semolina (polenta) as needed
2 tablespoons Butter
1 small Onion
some Cream
1 handful Chanterelles
some Pepper
1 Apple
some Salt
1/2 Garlic cloves
1 handful Cranberries
1 small Onion
1 tablespoon Sugar
some Vinegar (rice vinegar)
some Ginger
1/2 Chili peppers

🍽 Instructions

Parry the duck breast, cut the skin in a diamond shape, salt and pepper. Fry on the skin side in a pan over medium heat in a little oil until crispy, turn, add garlic, vanilla and a little water and fry in the preheated tube (180°C) until pink. Then take out, cover and let rest for about 5 minutes.

Clean the chanterelles with a brush and coarsely divide them. Fry them strongly in a little olive oil, add the finely chopped onion, salt, pepper and deglaze with the cream.

Fry the finely chopped onion, garlic and ginger in a little oil, deglaze with the vinegar.

Add sugar and chili and let everything simmer a little.

Add the peeled and chopped apples, as well as the cranberries and let everything simmer quietly, but only long enough for the apples to remain chunky.

Instead of fresh cranberries, you can of course use those from the jar.

Ideally, they should be stirred cold.

Cook the polenta in salted water-milk mixture and put into ramekins (small muffin molds) – refrigerate. Roll the cooled polenta thalers in polenta flour and fry in oil-butter mixture until golden brown- degrease from kitchen paper.

Serve: Cut the duck breast into tranches and place on a plate, arrange polenta taler and mushrooms and add the chutney.

📊 Nutrition Facts

Nutritional values per serving:


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