Ingredients:

  • 2 (approximately 8 oz / 225 g each) Moulard Duck Breasts, skin on
  • 1 tsp coarse sea salt (or kosher salt)
  • ½ tsp freshly cracked black pepper
  • 1 Tbsp reserved duck fat (or 1 Tbsp unsalted butter)
  • 2 medium shallots, finely minced
  • 2 cloves garlic, crushed (or finely minced)
  • ½ cup Ruby Port
  • ½ cup good quality chicken or duck stock (low sodium)
  • ¼ cup dried cherries, roughly chopped
  • 1 Tbsp red wine vinegar
  • 1 sprig fresh thyme
  • 3 cups liquid (2 cups chicken stock + 1 cup whole milk)
  • ½ cup fine-ground cornmeal or instant polenta
  • 2 Tbsp unsalted butter
  • ¼ cup freshly grated Parmesan cheese
  • Salt and pepper to taste

Instructions:

  1. Prep the Polenta Base: Bring the stock and milk to a boil in a small saucepan. Season generously with salt and pepper. Slowly stream the polenta into the boiling liquid while whisking constantly to prevent lumps.
  2. Reduce heat to low and cook, stirring frequently, until the polenta pulls away from the sides of the pan (about 5-7 minutes). Cover and keep warm off the heat.
  3. Prepare the Duck: Using a very sharp knife, score the duck skin diagonally in a diamond pattern, taking care not to cut into the meat below. Season the skin and meat heavily with salt and pepper.
  4. Sear and Render the Fat: Place the duck breasts skin-side down in a cold cast-iron skillet. Turn the heat to medium-low. Cook slowly for 12-15 minutes, allowing the fat to render out gradually. Pour off excess rendered fat every few minutes, reserving 1 Tbsp for the sauce.
  5. Finish Cooking and Rest: Once the skin is crisp, flip the breasts and sear the meat side for 2-3 minutes. Remove the duck when the internal temperature reaches 130°F (54°C). Place it on a cutting board, covered loosely with foil, and let it rest for a non-negotiable 10 minutes.
  6. Start Sauce Base: Drain any remaining fat from the pan, leaving the browned bits (fond). Add the reserved duck fat (or butter) back to the pan. Sauté the shallots and thyme sprig over medium heat until softened (2 minutes). Add garlic and cook for 30 seconds.
  7. Deglaze and Reduce: Pour in the Ruby Port. Bring to a boil, scraping up the browned bits from the bottom of the pan with a wooden spoon. Reduce the port by about half.
  8. Finish Sauce: Add the stock, dried cherries, and red wine vinegar. Bring back to a low simmer and cook until the sauce thickens and coats the back of a spoon (about 5-8 minutes). Remove the thyme sprig and adjust seasoning.
  9. Finish and Plate: Stir the butter and Parmesan cheese into the prepared polenta until creamy and smooth. Slice the rested duck breast thinly against the grain. Spoon the creamy polenta onto the plates, arrange the sliced duck breast over the polenta, and spoon the warm cherry-port reduction over the entire dish. Serve immediately.