Wood Duck Breasts with Shitake Mushrooms and
Grapes on Polenta
2 Wood Ducks (1 per person)
Black pepper & Salt to taste
2 TBSP Canola Oil divided
¼ cup chopped Vidalia onions
3 cloves of garlic pressed
2 cups Shitake Mushrooms halved (stems removed)
1 TBSP sliced almonds
½ Tsp hot pepper flakes
¼ cup grape jelly
1 cup chicken stock (reduced sodium)
12 Red Seedless Grapes
2 one inch thick slices of Polenta (I use readymade such as xxxx )
Olive Oil Cooking Spray
Method: Leaving the skin on carefully remove the breasts from the ducks with a sharp knife. Donít through the rest away, see note at end. Season the skin of the breasts with black pepper and a little salt and set aside.
In a heavy skillet sauté the onions in canola oil on medium heat for a minute, then add the garlic, mushrooms, hot pepper flakes and almonds. Sauté until just cooked through. Remove from pan and keep warm.
Bring the pan up to a medium high heat (the duck skin should sizzle when you add it). Add remaining canola oil and duck breasts skin down. Cook until skin is crispy and browned. Turn the ducks over once and cook for 1 minute, the duck meat should still be pink inside. Remove from the pan and keep warm.
Add the grape jelly and chicken stock; bring to a simmer, stirring to integrate any duck residue from the pan. Add the red grapes and reduce the liquid until it thickens slightly forming a sauce. Pour any liquid that has drained from the duck breasts into the sauce. Season to taste.
While the duck is cooking, spray the polenta slices with olive oil on each side and place under the broiler until both sides are crisp and golden.
To serve; slice the duck breast diagonally. Place the polenta on the plate, the mushroom mixture and finally the sliced duck breast, drizzle the grape sauce over the duck.
Note: Save the drum sticks, treat them like chicken wings, delicious!
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