CRISPY 5-SPICE DUCK WITH GINGER PEAR SAUCE AND POLENTA
Makes 8 servings.
4 duck breast fillets (8 to 10 ounces each), trimmed and scored
1/2 cup 5-spice powder
3 tbsp chimayo chile powder or ground red pepper
1 cup dry red wine
1/4 cup olive oil
1/2 bunch whole sprigs fresh thyme
1/4 cup honey
4 fresh California Bartlett pears, peeled, cored and sliced
1/4 cup minced ginger root
2 cloves garlic, minced
1/4 cup butter
1/4 cup lemon juice
1 tbsp lemon zest
1/4 cup light brown sugar
1/4 cup light soy sauce
1/4 cup hot water
1 tbsp cinnamon
Salt and pepper to taste
1 red onion, chopped
2 tbsp chopped fresh ginger root
1 tbsp vegetable oil
1 ½ cups instant or regular polenta
4 cups chicken broth or water
1 ½ tbsps light brown sugar
2 tbsps butter or heavy cream optional
Chile oil and chopped scallions, for garnish
Place duck breast fillets in shallow pan. In small bowl, combine ingredients for marinade; mix well and pour over duck. Refrigerate at least 2 hours or overnight, turning once or twice.
For Ginger-Pear Sauce: Sauté pears, ginger and garlic together in butter until lightly browned, about 5 minutes. Add lemon juice and zest, brown sugar, soy sauce, hot water and cinnamon. Simmer 5 to 15 minutes or until pears are very tender. Turn into blender or food processor container and process until smooth. Salt and pepper to taste. Set aside.
For Southwestern Polenta: In large kettle, sauté onion and ginger in oil. Add polenta and stir in cold broth. Heat to boiling, stirring constantly, and cook as indicated on package. Add brown sugar and butter; stir until creamy. Keep warm.
To serve, drain duck breasts; salt and pepper to taste and grill or sauté on medium-high heat until crispy and golden brown, turning once. Place in pan in oven at 450° F for 5 to 10 minutes to finish cooking. Let rest for 5 minutes; slice. Place small mound of polenta in center of plate. Fan slices from 1/2 duck breast around it and spoon Ginger-Pear Sauce in remaining plate space. Garnish with chile oil and chopped scallions.
California Pear Advisory Board - www.calpear.com/
Recipe created by Chef Ming Tsai, Santacafe, Santa Fe, New Mexico