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Duck, Mushrooms And Polenta

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsCopper, Natrium, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 Duck breast halves - (to 8) - skin intact

  2. 1/2 cup 31g / 1.1oz Flour - seasoned with

  3. 1 teaspoon 5ml Freshly-ground black pepper - and 1 teaspoon 5ml Garlic powder - and also

  4. 1 teaspoon 5ml Onion powder

  5. 3 tablespoons 45ml Bacon grease or olive oil

  6. 4 Garlic cloves - minced

  7. 1/2 cup 31g / 1.1oz Diced yellow onion

  8. 1 cup 237ml White wine

  9. 1 1/2 cups 355ml Chicken broth

  10. 4 cups 948ml Quartered mushrooms

  11. 1/4 cup 36g / 1 1/3oz Chopped fresh basil

  12. 1 cup 62g / 2 1/5oz Diced fresh tomato

  13. Salt - to taste

  14. Freshly-ground black pepper - to taste

  15. Warm cooked polenta

  16. Grated jack cheese

Instructions Jump to Ingredients ↑

  1. Dredge duck breasts with seasoned flour. Heat grease or oil in a large skillet over medium-high heat. When oil is hot, add breasts, skin-side down and cook until skin is crisp, about 3 to 5 minutes. Flip breasts over and add garlic and onion. Cook for 3 minutes.

  2. Add wine and half of chicken broth, bring to a boil and reduce liquid to about 1 cup. Add remaining broth, cover and simmer over low heat for 1 hour. Add additional wine if liquid evaporates too fast. Liquid should be at least 1/2 inch deep.

  3. Stir in mushrooms and basil and cook until mushrooms are just tender. Add tomato and heat to warm. Season with salt and pepper. Serve cooked duck breasts over polenta and top with cheese before serving.

  4. This recipe yields 4 servings.

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