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
- 2 duck breasts
- 30g duck fat
- 100g instant polenta
- 500ml milk
- Olive oil
- 1 Garlic clove, chopped
- 2 oranges
- Salt and pepper
- Cointreau (a drop)
- 3 free-range eggs
- 12 sugar cubes
- 1 tbsp Sherry vinegar
- 200ml rapeseed oil
- Season the breasts both sides.
- Pan-fry on the skin side with the duck fat to make the skin crispy on a medium level heat, for 7 minutes.
- 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.
- Bring to the boil, stirring and simmer for 5 minutes.
- Take one orange, clean it then grate it in the polenta, add some pepper and a drop of Cointreau.
- Remove and cool then mix in a whole egg and an egg yolk.
- Cool down.
- Take a baking tray and recover with some greaseproof paper.
- Pour the polenta on the tray up to 2cm high and put in the fridge to cool down.
- When the polenta is really cold, cut it in stick of 6cm length to make soldiers.
- Flour each stick and fry them in a hot fryer.
- Squeeze the orange you previously use for the polenta and another one.
- Place the sugar cubes and the juice in a medium bowl with one egg yolk and vinegar.
- Whisk or hand-beater until smooth
- Then gradually trickle in the rapeseed oil as if making mayonnaise, add a little seasoning to help it all emulsify.