My wife loves duck, so for her (40-something) birthday I put together this delicious meal…
Broiled duck breast with a smoky citrus sauce served over cheesy polenta with a side of roasted Brussels sprouts.
Full disclosure – I got the duck idea from an epicurious.com recipe that a friend shared with me.
I used one pound boneless D’Artagnan duck breasts (this is enough for two servings). Score the fat side and season with salt and pepper.
Put a cup of water in your broiler pan, rack on top. Place duck breasts on the rack – fat side down first. Broil about six inches from the heating element. After 10 minutes flip the breasts over and broil for another 10 minutes. You will need to temp. the breasts to make sure they are cooked all the way through (and to your rare/med/well preference). If the outside gets too charred and the duck breasts are not cooked through, switch your oven over to bake and drop the breasts down to the center of your oven to cook them through.
- Juice of 3 large navel oranges
- Juice of 2 limes
- 1 cup of OJ
- 1 tsp. smoked paprika
- 2 tbsp. maple syrup
- cinnamon stick and a few whole cloves
- salt, pepper, granulated garlic
Whisk all the ingredients together and cook over medium heat for 30-40 minutes. You want the sauce to reduce until it coats the back of a spoon. Remove the cloves and cinnamon stick before serving.
Roasted Brussels Sprouts
Easy and delicious side dish!
Fresh cut the ends of the sprouts where they met the stalk. Then cut the sprouts in half.
Place onto a parchment paper-covered baking sheet. Toss with EVOO, salt, and pepper.
Roast in a 400 degree oven for 30 minutes flipping the sprouts over once halfway through.
Bring 4 cups of water (with some salt) to a low boil. Reduce heat to medium-low and add one cup of corn meal. Cover for 4-5 minutes to cook through. Remove pot from heat and add a small pat of butter and 3/4 cup shredded Asiago (or your choice) cheese. Mix together and serve while warm (it will thicken the longer it sits).