Duck, Mushrooms and Polenta
Recipe type: Poultry
Serves: 4
  • 6 duck breast halves (to 8); skin intact
  • 1/2 Cup flour; seasoned with
  • 1 teaspoon freshly-ground black pepper; and
  • 1 teaspoon garlic powder; and also
  • 1 teaspoon onion powder
  • 3 Tablespoons bacon grease or olive oil
  • 4 cloves garlic; minced
  • 1/2 Cup diced yellow onion
  • 1 Cup white wine
  • 1 1/2 Cups chicken broth
  • 4 Cups quartered mushrooms
  • 1/4 Cup chopped fresh basil
  • 1 Cup diced fresh tomato
  • salt, to taste
  • freshly-ground black pepper, to taste
  • warm cooked polenta
  • grated jack cheese
  1. Dredge duck breasts with seasoned flour.
  2. Heat grease or oil in a large skillet over medium-high heat.
  3. When oil is hot, add breasts, skin-side down and cook until skin is crisp, about 3 to 5 minutes. Flip breasts over and add garlic and onion. Cook for 3 minutes.
  4. Add wine and half of chicken broth, bring to a boil and reduce liquid to about 1 cup.
  5. Add remaining broth, cover and simmer over low heat for 1 hour. Add additional wine if liquid evaporates too fast. Liquid should be at least 1/2 inch deep.
  6. Stir in mushrooms and basil and cook until mushrooms are just tender. Add tomato and heat to warm. Season with salt and pepper.
  7. Serve cooked duck breasts over polenta and top with cheese before serving.
  8. This recipe yields 4 servings.
We prefer the traditional soft, moist version of polenta to the trendier firm variety.

This recipe strays from the usual "fast and hot" method of cooking ducks, but it still tastes like duck.

Polenta is available at most major grocery stores.

It is very easy to make, just follow the directions on the bag.

Per Serving (excluding unknown items): 138 Calories; 1g Fat (7.9 percent calories from fat); 5g Protein; 19g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 295mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable.
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