Indulge in an elegant and flavorful meal with this recipe for Duck Breast served with creamy Parmesan Polenta and Roasted Carrots. The rich and tender duck breast, paired with the creamy polenta and sweet roasted carrots, creates a perfect balance of flavors and textures. This dish is ideal for a special dinner or when you want to treat yourself to a restaurant-quality meal at home. Let’s get cooking!
Ingredients
For the Duck Breast:
- 2 duck breasts
- Salt and pepper, to taste
- 1 teaspoon fresh thyme leaves (optional)
- 1 clove garlic, minced (optional)
For the Parmesan Polenta:
- 1 cup polenta (coarse cornmeal)
- 4 cups chicken broth (or water)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- Salt and pepper, to taste
- 1/4 cup heavy cream (optional, for extra creaminess)
For the Roasted Carrots:
- 1 pound carrots, peeled and cut into sticks
- 2 tablespoons olive oil
- 1 tablespoon honey (optional)
- Salt and pepper, to taste
- 1 teaspoon fresh thyme leaves (optional)
Directions
- Prepare the Duck Breast:
- Preheat your oven to 400°F (200°C).
- Pat the duck breasts dry with paper towels. Score the skin in a crosshatch pattern, being careful not to cut into the meat. Season both sides generously with salt and pepper, and optionally, rub with thyme leaves and minced garlic.
- Place the duck breasts skin-side down in a cold, oven-safe skillet. Turn the heat to medium and cook until the skin is crispy and golden brown, about 6-8 minutes. Drain off excess fat as needed.
- Finish Cooking the Duck:
- Flip the duck breasts over and transfer the skillet to the preheated oven. Roast for 5-8 minutes for medium-rare, or until the internal temperature reaches 135°F (57°C). Adjust the time based on your preferred doneness.
- Remove the duck from the oven, transfer to a cutting board, and let rest for 5 minutes before slicing.
- Prepare the Roasted Carrots:
- While the duck is cooking, toss the carrot sticks in olive oil, honey, salt, pepper, and thyme leaves. Spread them in a single layer on a baking sheet.
- Roast the carrots in the oven (alongside the duck if there’s space) for 20-25 minutes, or until tender and caramelized, tossing halfway through.
- Make the Parmesan Polenta:
- In a medium saucepan, bring the chicken broth (or water) to a boil. Gradually whisk in the polenta, reducing the heat to low.
- Cook, stirring frequently, for about 20-25 minutes, until the polenta is thick and creamy.
- Stir in the butter, Parmesan cheese, and heavy cream (if using). Season with salt and pepper to taste. Keep warm until ready to serve.
- Serve:
- Slice the duck breast into thin slices.
- Spoon a generous portion of the Parmesan polenta onto each plate. Arrange the roasted carrots alongside the polenta.
- Place the sliced duck breast on top of the polenta or alongside the vegetables.
- Garnish with fresh thyme or parsley, if desired, and serve immediately.
How to Prepare
This Duck Breast with Parmesan Polenta and Roasted Carrots is a stunning dish that combines rich, savory flavors with the natural sweetness of roasted carrots and the creamy texture of polenta. The key to perfectly cooked duck breast is rendering the fat slowly to achieve crispy skin, and allowing the meat to rest before slicing. The polenta is rich and cheesy, providing a perfect base for the duck, while the roasted carrots add a touch of sweetness and color to the plate.
Preparation Time
- Prep time: 15 minutes
- Cook time: 40 minutes
- Total time: 55 minutes
Servings
This recipe serves 2 people.
FAQs
- Can I use instant polenta? Yes, instant polenta can be used to save time. Follow the package instructions and then stir in the Parmesan, butter, and cream.
- What other vegetables can I use? Roasted Brussels sprouts, asparagus, or green beans would also pair nicely with this dish.
- How do I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat the duck gently in a skillet, and warm the polenta and carrots in the microwave or on the stove.
- Can I make the polenta ahead of time? Yes, you can prepare the polenta ahead of time. Reheat it on the stove with a splash of broth or water, stirring until smooth.