Balsamic-Glazed Duck Breast with...Balsamic-Glazed Duck Breast with Piedmont Hazelnut & Taleggio Polenta

A sophisticated symphony of rich Magret duck, tangy aged balsamic reduction, and the creamy complexity of Taleggio-infused polenta, finished with toasted hazelnut earthiness.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a fine crosshatch pattern, being careful not to cut into the flesh. Season both sides generously with sea salt and cracked black pepper.

2. 02

   Place the duck breasts skin-side down in a cold stainless steel skillet. Turn the heat to medium-low to slowly render the fat. This process should take 12-15 minutes until the skin is deep golden and glass-crisp.

3. 03

   While the fat renders, bring the chicken broth to a simmer in a heavy-bottomed pot. Slowly whisk in the polenta. Reduce heat to the lowest setting and cook for 35 minutes, stirring every few minutes to ensure a silky texture.

4. 04

   Increase the heat on the duck to medium-high. Flip the breasts and sear the flesh side for 3-4 minutes for a perfect medium-rare. Remove duck from the pan and let it rest on a warm plate for 8-10 minutes.

5. 05

   In a small saucepan, sauté the minced shallots in one tablespoon of the rendered duck fat until translucent. Add the balsamic vinegar, fig puree, and thyme sprigs. Reduce by half over medium heat until the glaze coats the back of a spoon.

6. 06

   Finish the polenta by vigorously whisking in the Taleggio cubes and chilled butter until completely emulsified and glossy. Adjust seasoning with salt.

7. 07

   To plate: Spoon a generous bed of Taleggio polenta onto warmed plates. Slice the duck breast on a bias and arrange over the polenta.

8. 08

   Nappe the duck with the balsamic-fig reduction and top with a generous dusting of crushed toasted hazelnuts for texture.