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Peach Glazed Duck with Corn Polenta and Salsa Verde

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Peach Glazed Duck with Corn Polenta and Salsa Verde

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Peach Glazed Duck with Corn Polenta and Salsa Verde


Submitted by Corporate Chef Andy Stewart

Ingredients

  • 2 duck breasts - boneless
  • Peach Glaze
Peach Glaze
Grilled Broccoli and Peaches
Corn Stock
Corn Polenta
Salsa Verde
  • 1 tablespoon Fustini's Cilantro and Onion olive oil
  • 2 tablespoons white onion, minced
  • 1 clove garlic, minced
  • 1 teaspoon Jalapeno, minced
  • 4-6 tomatillo,  husked, washed and diced
  • 3 tablespoons cilantro, chopped
  • juice of 1 lime
  • salt and pepper

Directions

Step 1. 

Trim excess fat from the duck but leave enough fat to cover the top of the breast.  Score fat two ways with a sharp knife making sure not to cut into the meat.  Place meat. Skin side down into skillet then place over moderately high heat. Render fat from skin and brown well for 8 to 10 minutes over low heat.  Turn over and cook only to medium-rare.   Brush duck liberally with the glaze then remove from heat and carve on the bias making sure to get some of the fat in each slice.

To serve, spoon polenta into the bottom of each serving plate then drizzle with Salsa Verde.  Place some broccoli and sliced peaches in the middle and top with some duck slices and more glaze.  


Step 2.  Peach Glaze

Heat olive oil in a skillet over moderate heat and add shallot.  Cook 30 seconds and add peaches, vinegar, sugar and salt.  Turn heat to low and cook, stirring occasionally so the glaze does not stick, until peaches are broken down and glaze thickens - 20 to 30 minutes.  Remove from heat and let cool.


Step 3.  Grilled Broccoli and Peaches

Prepare a hot grill or grill pan.  Prepare the broccoli by trimming any leaves and peeling the stalks.  Place broccoli and peach on a hot grill and cook until grill marks appear and they are hot.  Remove from grill and immediately drizzle with olive oil and season with salt and pepper.


Step 4.  Corn Stock

Preheat oven to 400 degrees.  Brush cobs with olive oil then season with salt and pepper and place in a hot oven.  Roast cobs, turning occasionally until golden brown - 30 to 40 minutes.  Remove from the oven and place it into medium size pot then cover with cold water.  Bring water to simmer over low heat and cook at a simmer for 60 minutes.  Strain and use.


Step 5.  Corn Polenta

Heat olive oil in a medium pot over moderate heat and add shallot.  Cook 30 seconds then add corn, polenta, and stock and turn heat to low.  Cook, stirring constantly until liquid is gone and polenta is fully cooked, adding more stock as needed.  Serve immediately.


Step 6.  Salsa Verde

Heat olive oil in a small pot and add the onion.  Cook over low heat, stirring occasionally, until soft.  Add garlic, jalapeno and tomatillo and cook over low heat, stirring occasionally until tomatillo breaks down and all are soft.  Blend with cilantro and lime then season with salt and pepper.




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