Grilled Duck On Polenta Squares
Makes 6 servings
6, 8-ounce skinless duck breasts
¼ cup balsamic vinegar
12 candied figs (see below)
6 pieces of polenta
12 dried figs
¼ cup orange juice
¼ cup brown sugar
2 tablespoons olive oil
2 tablespoons onion, diced
1 tablespoon garlic, minced
24 ounces chicken broth
2.5 cups coarse ground polenta (a type of coarse ground cornmeal, found at specialty stores)
¼ cup grated Parmesan cheese
¼ cup fresh chives, chopped
Candied Figs: Add all to heavy saucepan and simmer until sugar dissolves and figs are coated,about 10-15 minutes on low.
Polenta: In non-stick saucepan, heat olive oil over medium heat. Add onion and garlic and sauté until translucent. Add chicken broth and bring to a boil. Reduce heat to medium and slowly add remaining ingredients, stirring constantly to avoid lumps for about 2 minutes. Remove from heat.
Grease a 12x16” sheet pan or jelly roll pan. Spoon polenta onto half of the pan, making sure the mixture comes up to the edges and is spread evenly. Cool completely and then cut into 6 rectangular pieces.
Duck and assembly: Brush duck with olive oil and grill both sides on medium-high heat until done to medium-rare. Set aside for 2 minutes then slice into 6 pieces. In sauté pan, heat 2 tablespoons olive oil and cook polenta until browned and heated through. Cut into 3 pieces.
On plate, place 3 polenta pieces and top each piece with 2 slices of duck. Add warm figs and drizzle with vinegar.
PREP & COOKING TIME: 30 minutes