Duck Breast with Orange Vinaigrette & Polenta Fries

Playing on the idea of duck à l'orange, this exquisite dish from Great British Chef, Pascal Aussignac, will wow and satisfy in equal measures. Recipe courtesy www.greatbritishchefs.com

Servings
Serves: 2
Prep
30 mins
Cook
20 mins

Ingredients

Duck

  • 2 duck breasts
  • 30g duck fat

Polenta chips

  • 100g instant polenta
  • 500ml milk
  • Olive oil
  • 1 Garlic clove, chopped
  • 2 oranges
  • Salt and pepper
  • Cointreau (a drop)
  • 3 free-range eggs

Vinaigrette

  • 12 sugar cubes
  • 1 tbsp Sherry vinegar
  • 200ml rapeseed oil

Method

Duck

  1. Season the breasts both sides.
  2. Pan-fry on the skin side with the duck fat to make the skin crispy on a medium level heat, for 7 minutes.

Polenta chips

  1. Put 75g instant polenta in a large non-stick saucepan with 500ml milk, 1.5 tablespoons of olive oil, 1 chopped garlic clove, plus seasoning.
  2. Bring to the boil, stirring and simmer for 5 minutes.
  3. Take one orange, clean it then grate it in the polenta, add some pepper and a drop of Cointreau.
  4. Remove and cool then mix in a whole egg and an egg yolk.
  5. Cool down.
  6. Take a baking tray and recover with some greaseproof paper.
  7. Pour the polenta on the tray up to 2cm high and put in the fridge to cool down.
  8. When the polenta is really cold, cut it in stick of 6cm length to make soldiers.
  9. Flour each stick and fry them in a hot fryer.

Vinaigrette

  1. Squeeze the orange you previously use for the polenta and another one.
  2. Place the sugar cubes and the juice in a medium bowl with one egg yolk and vinegar.
  3. Whisk or hand-beater until smooth
  4. Then gradually trickle in the rapeseed oil as if making mayonnaise, add a little seasoning to help it all emulsify.
Email recipe

Our Story

The Gressingham duck is a unique breed that first came about when the small but flavourful wild Mallard was crossed with the larger Pekin duck giving a meaty, succulent duck with more breast meat, less fat and a rich gamey flavour.