Crispy Skin Magret Duck Breast Recipe
Garlic, ginger and soy glaze, soft herbed ricotta polenta, green apple salad
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Ingredients
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Duck Breast
Garlic Ginger Soy Glaze
Herbed Ricotta Polenta
Green Apple Salad
Method
Preparing the Duck
Prepare the Duck Breasts
Score the skin of the magret duck breast in a crosshatch pattern without cutting into the meat. Season both sides with salt and pepper.
Cook the Duck Breasts
Place the duck breasts skin-side down in a cold skillet. Turn the heat to medium and cook for about 6-8 minutes until the skin is crispy. Flip and cook for an additional 3-4 minutes for medium-rare. Remove from heat and let rest.
Making the Glaze
Prepare the Glaze
In a small saucepan, combine soy sauce, minced garlic, grated ginger, and brown sugar. Bring to a simmer over medium heat, stirring until the sugar dissolves. Cook for about 5 minutes until slightly thickened.
Cooking the Polenta
Cook the Polenta
In a large pot, bring water to a boil. Gradually whisk in polenta, stirring constantly to avoid lumps. Reduce heat and simmer for about 30 minutes until thick. Stir in ricotta cheese, chopped herbs, salt, and pepper.
Preparing the Salad
Assembly
Plate the Dish
Slice the duck breast and drizzle the garlic ginger soy glaze over the top. Serve alongside a generous scoop of herbed ricotta polenta and a side of green apple salad.