Blue Cornmeal Crusted Duck Breast with Mesclun Mix

Serving Size {6 Servings}

Ingredients


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


Crust


3 Cups Blue Cornmeal


3 Tablespoon Dijon Mustard


Salad


4 Ounce Each Mesclun Mix


1 Large Leaf Radicchio


Sauce


1 Liter Cranberry Juice


1 Pomegranate, just seeds


4 Ounce Dried Cranberries


Garnishes


1 Lotus Root


1 Sweet Potato

Directions

Share this recipe

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.



Reviews  { write a review }