Duck Breast with Crispy Skin on Polenta

For the duck breast with crispy skin on polenta, first preheat the kitchen stove to 70 °C (convection oven 60 °C , gas mark 1). In the meantime, skin the duck breasts and remove the meat and fat from the skin.

Season the duck breasts with salt and pepper, sear them gently on all sides in a frying pan with 2 tablespoons of duck fat and keep warm in the stove. Clean the Romanesco, blanch in salted water, drain and sauté briefly in a frying pan with 1 tablespoon butter. Season with salt and pepper.

For the polenta, bring 400 ml of chicken soup to a boil and stir in polenta semolina with a whisk. Cook the polenta, stirring, for about 1/2 hour, adding the remaining clear soup every now and then. Season polenta with salt and remaining butter.

Season duck skin with salt and pepper and roast in a frying pan. While doing so, weigh it down with a smaller frying pan (or an old iron). When the skin is nice and crispy, drain off the fat and keep warm.

Cut the duck breasts into narrow slices and arrange on top of the polenta, adding the crispy roasted duck skin on top. Serve the duck breasts with crispy skin on polenta immediately.

Preparation Tip:

Offer Romanesco with the duck breast with crispy skin on polenta.

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