Blue Cornmeal Crusted Duck Breast with Mesclun Mix

Serving Size {6 Servings}


Marinade And Duck

1/2 Cups Brown Sugar

1 Cups Olive Oil

2 Teaspoon Garlic, minced

2 Teaspoon Dijon Mustard

3/4 Cup Orange Juice

2 Teaspoon Rosemary

6 - 8 Ounce Maple Leaf Farms Boneless Duck Breasts, skin removed


3 Cups Blue Cornmeal

3 Tablespoon Dijon Mustard


4 Ounce Each Mesclun Mix

1 Large Leaf Radicchio


1 Liter Cranberry Juice

1 Pomegranate, just seeds

4 Ounce Dried Cranberries


1 Lotus Root

1 Sweet Potato


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Marinade: Combine brown sugar, olive oil, garlic, Dijon mustard, orange juice and rosemary. Add duck breasts; marinate duck for 4 hours or overnight.

Crust: At service, remove duck from marinade and dry. Brush duck breasts with Dijon mustard and press into blue cornmeal. Sear duck breast for 6 minutes on one side, then turn duck over and sear on other side for 4 minutes. Finish cooking in 350° oven to an internal temperature of 155°F. Resting should bring temperature up to 160° F. Slice duck on bias.

Salad: Wash and pat dry salad ingredients. Separate radicchio leaves into cups.

Sauce: Mix cranberry juice and pomegranate seeds in saucepan over low heat. Reduce to syrup, stirring occasionally. Strain out seeds. Add dried cranberries. Set aside.

Garnishes: Peel lotus root and sweet potato. Slice lotus root thinly on bias. Slice sweet potato thinly. Place both in cold water for 10-15 minutes. then deep fry until golden brown.

TO SERVE: Place radicchio near back of plates and fill with mesclun mix. Fan duck down to the right. Drizzle sauce over plate and garnish with sweet potato and lotus root chips.

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