Pan-Seared Duck Breast with Port Cherry Reduction and Creamy Parmesan Polenta

Ingredients

• Duck Breast 12-16 oz
• Cherries (fresh or frozen, pitted) 0.5 cup
• Shallot 1 small piece
• Garlic 1 clove
• Port Wine (or dry red wine) 0.5 cup
• Chicken or Duck Stock 0.25 cup
• Unsalted Butter (cold) 2 tbsp
• Fresh Thyme Sprigs 2 sprigs
• Salt to taste pinch
• Black Pepper to taste pinch
• Olive Oil 1 tbsp
• Quick-cooking Polenta 0.5 cup
• Water 1.5 cup
• Milk 0.5 cup
• Parmesan Cheese (grated) 0.25 cup
• Heavy Cream 2 tbsp

How to Cook

1. Score the duck skin in a crosshatch pattern, being careful not to cut into the meat. Pat dry thoroughly with paper towels. Season generously with salt and pepper.
2. Finely chop the shallot and mince the garlic. If using fresh cherries, pit them.
3. Bring 1.5 cups water and 0.5 cups milk to a simmer in a medium saucepan. Whisk in the quick-cooking polenta slowly to avoid lumps. Reduce heat to low, cover, and cook, stirring occasionally.
4. Place duck breasts skin-side down in a cold, oven-safe skillet (cast iron preferred). Turn heat to medium-low and render fat slowly.
5. After 5 minutes, stir the polenta. If it's too thick, add a splash more water or milk. Stir in the grated Parmesan cheese and heavy cream. Season with salt and pepper. Keep warm, covered.
6. Once the duck skin is deeply golden brown and crispy, pour off most of the rendered fat (reserve for other uses if desired). Flip the duck breasts meat-side down.
7. Transfer the skillet to a preheated oven at 190°C (375°F) and cook until desired doneness (internal temperature of 57-60°C / 135-140°F for medium-rare).
8. Remove duck from the oven and transfer to a cutting board. Tent loosely with foil to rest.
9. While duck rests, drain any remaining fat from the skillet, leaving about 1 tbsp. Add shallots and sauté over medium heat until softened. Add garlic and thyme, cook for 30 seconds until fragrant. Deglaze with port wine, scraping up any browned bits. Add cherries and chicken/duck stock. Bring to a simmer and reduce by half.
10. Remove thyme sprigs. Whisk in cold butter, one piece at a time, until the sauce is glossy and slightly thickened. Season with salt and pepper to taste.
11. Slice the duck breasts against the grain. Divide creamy polenta between two plates, top with sliced duck breast, and generously spoon the port cherry reduction over the duck.