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.
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.
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.
Let duck rest for 10 minutes, slice each breast on the bias.
Heat olive oil in a medium saucepan over medium heat.
Add the leeks and cook until very soft, add the asparagus, season with salt and pepper and cook for 5 minutes.
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.
Remove polenta from heat, whisk in mascarpone, Manchego and leek/asparagus mixture, season with salt and pepper. Keep warm.