Seared Muscovy Duck Breast with Black Pepper-Sweet Mustard Sauce and Soft Mascarpone Polenta with Asparagus and Leeks

Name: Seared Muscovy Duck Breast with Black Pepper-Sweet Mustard Sauce and Soft Mascarpone Polenta with Asparagus and Leeks
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 8 spears asparagus, blanched, shocked and sliced on bias into 1/2-inch pieces; 4 servings Freshly ground black pepper; 59 milliliters Dijon mustard; 794 grams muscovy duck breast; 1 teaspoon finely chopped fresh thyme; 2 Tbsps honey; 2 larges leeks, washed, white and light green part, finely sliced; 59 milliliters grated Manchego cheese; 59 milliliters mascarpone; 2 Tbsps olive oil; 1 teaspoon coarsely cracked black pepper; 473 milliliters polenta; 4 servings Salt; 2 liters water; 2 Tbsps whole grain mustard

Seared Muscovy Duck Breast with Black Pepper-Sweet Mustard Sauce and Soft Mascarpone Polenta with Asparagus and Leeks

Seared Muscovy Duck Breast with Black Pepper-Sweet Mustard Sauce and Soft Mascarpone Polenta with Asparagus and Leeks might be a good recipe to expand your main course repertoire. One serving contains 777 calories, 52g of protein, and 26g of fat. This recipe serves 4. A mixture of mascarpone, pepper, dijon mustard, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes roughly 50 minutes.

Instructions

Combine the mustards, honey, black pepper, thyme in a medium bowl and season with salt. Preheat oven to 375 degrees F.

Ingredients you will need

Black Pepper

Honey

Thyme

Salt

Equipment you will use

Bowl

Oven

Heat a large ovenproof saute pan over high heat until smoking. Season each breast with salt and pepper to taste. Score the skin with a knife and sear the breast, skin-side down, until golden brown and fat has rendered, about 6 to 8 minutes.

Ingredients you will need

Salt And Pepper

Equipment you will use

Knife

Frying Pan

Remove most of the fat, turn the breasts over and place them in the oven and cook for 10 to 12 minutes for medium rare doneness, remove duck and brush liberally with the mustard glaze.

Ingredients you will need

Mustard

Glaze

Whole Duck

Equipment you will use

Oven

Let duck rest for 10 minutes, slice each breast on the bias.

Ingredients you will need

Whole Duck

Heat olive oil in a medium saucepan over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add the leeks and cook until very soft, add the asparagus, season with salt and pepper and cook for 5 minutes.

Ingredients you will need

Salt And Pepper

Asparagus

Leek

Place water in a large saucepan with 2 tablespoons of salt and bring to a boil. Slowly whisk in the polenta, cook for 25 to 30 minutes, stirring every few minutes with a wooden spoon.

Ingredients you will need

Polenta