Seared Duck Breast with Parmesan Polenta, Broccolini and a Sicilian Olive and Almond Tapenade
Pairs well with: Pagani Heritage Red
This is a delicious dish for Springtime. You can prepare the other components of the meal while the duck is resting, allowing you to pull everything together in under 90 minutes.
Duck Breast
INGREDIENTS:
4 duck breasts
¼ cup olive oil
Salt and pepper to taste
TECHNIQUE:
Pull out the duck from the refrigerator 90 minutes before serving; season to taste with salt and pepper. Allow the duck to sit for 60 minutes at room temperature. During this time you can blanch the Broccolini, make the polenta and make the tapenade. After 60 minutes, heat a large enough saute pan to hold all four duck breasts. Once hot, lay breasts skin side down in ¼ cup olive oil and turn heat down to medium-low. Allow to cook for 10-12 minutes or until the skin has rendered out its fat and turned golden brown and crispy. Once golden and crispy, flip over and cook until your desired doneness (2-3 minutes for medium rare or longer if you want it cooked more). Remove from the pan and allow to rest on the rack for 5 minutes. Slice and serve.
Polenta
INGREDIENTS:
½ cup polenta
3 cups milk
½ cup fresh grated Parmesan
2 T butter
salt to taste
TECHNIQUE:
1. Bring milk to a boil.
2. Whisk in polenta and cook on low heat for at least 30 minutes or until tender.
3. When finished cooking, add butter and cheese, taste and add salt if needed.
4. You can keep covered and hold warm until ready to serve.
Broccolini
INGREDIENTS:
1 bunch broccolini
2 Tablespoons olive oil
Salt and pepper to taste
TECHNIQUE:
1. Trim tough bottoms from broccolini.
2. Bring salted water to a boil in a pot big enough to hold all the broccolini. Once boiling, add broccolini to the pot and cook for 1 minute.
3. Strain and plunge into ice water to cool and retain color. Once cool remove and place on paper towels to dry.
4. When ready to cook, heat 2 Tablespoons of olive oil over medium heat. Add broccolini to pan and saute until hot. Turn off heat and season to taste with salt and pepper.
Tapenade
INGREDIENTS:
1 ½ cups of pitted Sicilian oil cured black olives
½ cup of toasted slivered almonds
2 Tablespoons of capers
1 anchovy minced
1 Tablespoon of chopped parsley
2 teaspoons of chopped oregano
¼ cup of raisins
½ cup Extra Virgin Olive Oil
TECHNIQUE:
1. Place all ingredients in food processor and pulse until mixed but still slightly chunky.
2. Season to taste with salt and pepper.