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Duck Breast with Herb-Infused Polenta
Duck Breast with Herb-Infused Polenta

Duck Breast with Herb-Infused Polenta
A savory dinner featuring duck breast served with creamy herb-infused polenta.
Duck Breast with Herb-Infused Polenta
Ingredients:
1
Servings
  • 200
    g
     duck breast
  • 100
    g
     polenta
  • 1
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 1
    tsp
     rosemary
  • 1
    tsp
     thyme
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 40 minutes
Duck Breast with Herb-Infused Polenta
Instructions:
  1. Preheat the oven to 200°C.
  2. Score the skin of the duck breast and season with salt, pepper, rosemary, and thyme.
  3. Heat olive oil in a pan over medium heat and sear the duck breast skin-side down until golden brown.
  4. Flip the duck breast and sear the other side for 2 minutes.
  5. Transfer the duck breast to a baking dish and roast in the oven for 10-12 minutes.
  6. Meanwhile, cook polenta according to package instructions.
  7. Stir in minced garlic and a pinch of salt into the polenta.
  8. Serve the duck breast sliced over a bed of herb-infused polenta.
Nutrition Per Serving 400 g Per 100g
Energy 600 kcal 150 kcal
Protein 40 g 10.0 g
Fibre 5 g 1.3 g
Salt 2 g 0.5 g
Sugar 0 g 0.0 g
Carbohydrates 50 g 12.5 g
Fat 30 g 7.5 g
  • 200
    g
     duck breast
  • 100
    g
     polenta
  • 1
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 1
    tsp
     rosemary
  • 1
    tsp
     thyme
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Score the skin of the duck breast and season with salt, pepper, rosemary, and thyme.

Heat olive oil in a pan over medium heat and sear the duck breast skin-side down until golden brown.

Flip the duck breast and sear the other side for 2 minutes.

Transfer the duck breast to a baking dish and roast in the oven for 10-12 minutes.

Meanwhile, cook polenta according to package instructions.

Stir in minced garlic and a pinch of salt into the polenta.

Serve the duck breast sliced over a bed of herb-infused polenta.

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