Duck with Broccolini & Tart Dressing

By • June 4, 2012 • 0 Comments

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Author Notes: This meal makes a decadent weeknight dinner. Since duck is so rich, two people can very comfortably split one large breast. This not only saves calories, it saves cash.
Gastography

Serves 2

  • 3 tablespoons good aged balsamic vinegar
  • 2 teaspoons pomegranate molasses
  • 1/2 teaspoon grated ginger
  • 1 large boneless duck breast (skin on)
  • 1 cup grits
  • 2 cups milk
  • 1 cup water
  • 1 handful Parmesan
  • 1 bunch broccolini, chopped
  • 2 tablespoons olive oil
  • Salt & white pepper to taste
  1. Start the sauce: In a small sauce pot over medium low heat, combine the vinegar, molasses and ginger. When the sauce comes up to a boil and becomes syrupy, turn off the heat.
  2. Start the grits: In a medium sauce pot over medium-high heat, combine the grits, milk and water. Whisk. Continue to whisk every few minutes until grits come up to a boil. Reduce heat to a simmer. Cook, stirring every minute or two, until grits are soft and liquid is absorbed. If mixture gets too dry, add water. When grits are done, remove from heat. Add cheese & salt & pepper to taste.
  3. And now for the duck: While the grits are cooking, cook the duck. In a medium saucepan over medium-high heat, add 1 Tbsp. olive oil and bring up to temp. Add the duck skin-side down – season with salt & pepper and sautée until deeply browned. Flip, season, and sautée on side 2 until deeply brown. Knock the heat back and continue to cook until medium-rare. Duck feels just like beef to the touch. Remove from the pan and set aside to rest while you cook the broccolini.
  4. Some green veg: Drain fat. Put the pan back over the heat with 1 Tbsp. olive oil. Add broccolini. Sautée 7 minutes or until tender. Season with salt and pepper.
  5. Slice the duck and serve with grits, broccolini and pomegranate molasses sauce.
  6. Serves 2 for dinner.
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