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Crispy 5-Spice Duck with Ginger Pear Sauce and Palenta
2013-08-06
https://www.metro.ca/userfiles/image/recipes/canard-epices-polenta-sauce-poires-gingembre-5974.jpg
PT25M
PT40M
PT3H05M
Place duck breast fillets in shallow pan. In small bowl, combine ingredients for marinade; mix well and pour over duck. Refrigerate at least 2 hours or overnight, turning once or twice.Ginger-Pear SauceSauté, pears, ginger and garlic together in butter until lightly browned, about 5 minutes.Add lemon juice and zest, brown sugar, soy sauce, hot water and cinnamon.Simmer 5 to 15 minutes or until pears are very tender.Turn into blender or food processor container and process until smooth. Salt and pepper to taste. Set aside.Southwestern PolentaIn large kettle, sauté‚ onion and ginger in oil. Add polenta and stir in cold broth. Heat to boiling, stirring constantly, and cook as indicated on package.Add brown sugar and butter; stir until creamy. Keep warm.To serve, drain duck breasts; salt and pepper to taste and grill or sauté‚ on medium-high heat until crispy and golden brown, turning once. Place in pan in oven at 450° F for 5 to 10 minutes to finish cooking. Let rest for 5 minutes; slice. Place small mound of polenta in center of plate. Fan slices from 1/2 duck breast around it and spoon Ginger-Pear Sauce in remaining plate space. Garnish with chile oil and chopped scallions.
8
Poires de la Californie
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4x8-10 oz (4x250-300 g) duck breast fillets, trimmed and scored
Marinade
1/2 cup (125 mL) 5 spice powder
3 Tbsp. (45 mL) chimayo chile powder or ground red pepper
1 cup (250 mL) dry red wine
1/4 cup (60 mL) extra virgin olive oil
1/2 bunch of whole sprigs fresh thyme
1/4 cup (60 mL) honey
ginger-pear sauce
4 fresh california bartlett pear, peeled, cored and sliced
1/4 cup (60 mL) minced ginger root
2 clove garlic, minced
1/4 cup (60 mL) butter
1/4 cup (60 mL) lemon juice
1 Tbsp. (30 mL) lemon
1/4 cup (60 mL) light brown sugar
1/4 cup (60 mL) light soy sauce
1/4 cup (60 mL) hot water
1 Tbsp. (15 mL) cinnamon
Salt and pepper to taste
Crispy 5-Spice Duck with Ginger Pear Sauce and Palenta
-
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Gluten-free
8
servings
0:25
Preparation
0:40
COOKING
3:05
TOTAL TIME
Ingredients
-
4x8-10 oz
(4x250-300 g)duck breast fillets, trimmed and scored
-
Marinade
-
1/2 cup
(125 mL)5 spice powder
-
3 Tbsp.
(45 mL)chimayo chile powder or ground red pepper
-
1 cup
(250 mL)dry red wine
-
1/4 cup
(60 mL)extra virgin olive oil
-
1/2
bunch of whole sprigs fresh thyme
-
1/4 cup
(60 mL)honey
-
ginger-pear sauce
-
4
fresh california bartlett pear, peeled, cored and sliced
-
1/4 cup
(60 mL)minced ginger root
-
2
clove garlic, minced
-
1/4 cup
(60 mL)butter
-
1/4 cup
(60 mL)lemon juice
-
1 Tbsp.
(30 mL)lemon
-
1/4 cup
(60 mL)light brown sugar
-
1/4 cup
(60 mL)light soy sauce
-
1/4 cup
(60 mL)hot water
-
1 Tbsp.
(15 mL)cinnamon
-
Salt and pepper to taste
-
southwestern polenta
-
1
red onion, chopped
-
2 Tbsp.
(30 mL)chopped fresh ginger root
-
1 Tbsp.
(15 mL)extra virgin olive oil
-
1 1/2 cups
(375 mL)instant or regular polenta
-
4 cups
(1 L)chicken broth or water
-
1 1/2 Tbsp.
(23 mL)light brown sugar
-
2 Tbsp.
(30 mL)butter or heavy cream optional
-
chile oil, for garnish
-
chopped scallion, for garnish
Preparation
Place duck breast fillets in shallow pan. In small bowl, combine ingredients for marinade; mix well and pour over duck. Refrigerate at least 2 hours or overnight, turning once or twice.
Ginger-Pear Sauce
Sauté, pears, ginger and garlic together in butter until lightly browned, about 5 minutes.
Add lemon juice and zest, brown sugar, soy sauce, hot water and cinnamon.
Simmer 5 to 15 minutes or until pears are very tender.
Turn into blender or food processor container and process until smooth. Salt and pepper to taste. Set aside.
Southwestern Polenta
In large kettle, sauté‚ onion and ginger in oil. Add polenta and stir in cold broth. Heat to boiling, stirring constantly, and cook as indicated on package.
Add brown sugar and butter; stir until creamy. Keep warm.
To serve, drain duck breasts; salt and pepper to taste and grill or sauté‚ on medium-high heat until crispy and golden brown, turning once. Place in pan in oven at 450° F for 5 to 10 minutes to finish cooking. Let rest for 5 minutes; slice. Place small mound of polenta in center of plate. Fan slices from 1/2 duck breast around it and spoon Ginger-Pear Sauce in remaining plate space. Garnish with chile oil and chopped scallions.
Source :
Poires de la Californie
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
