Blue Cornmeal Crusted Duck Breast with Mesclun Mix

Blue cornmeal cursted duck breast with mesclun mix

Ingredients

Marinade And Duck

  • 1

    1/2 Cups Brown Sugar

  • 2

    1 Cups Olive Oil

  • 3

    2 Teaspoon Garlic, minced

  • 4

    2 Teaspoon Dijon Mustard

  • 5

    3/4 Cup Orange Juice

  • 6

    2 Teaspoon Rosemary

  • 7

    6 - 8 Ounce Maple Leaf Farms Boneless Duck Breasts, skin removed

Crust

  • 1

    3 Cups Blue Cornmeal

  • 2

    3 Tablespoon Dijon Mustard

Salad

  • 1

    4 Ounce Each Mesclun Mix

  • 2

    1 Large Leaf Radicchio

Sauce

  • 1

    1 Liter Cranberry Juice

  • 2

    1 Pomegranate, just seeds

  • 3

    4 Ounce Dried Cranberries

Garnishes

  • 1

    1 Lotus Root

  • 2

    1 Sweet Potato

Directions

Marinade

  • 1

    Combine brown sugar, olive oil, garlic, Dijon mustard, orange juice and rosemary.

  • 2

    Add duck breasts; marinate duck for 4 hours or overnight.

Crust

  • 1

    At service, remove duck from marinade and dry.

  • 2

    Brush duck breasts with Dijon mustard and press into blue cornmeal.

  • 3

    Sear duck breast for 6 minutes on one side, then turn duck over and sear on other side for 4 minutes.

  • 4

    Finish cooking in 350° oven to an internal temperature of 155°F. Resting should bring temperature up to 160° F. Slice duck on bias.

Salad

  • 1

    Wash and pat dry salad ingredients.

  • 2

    Separate radicchio leaves into cups.

Sauce

  • 1

    Mix cranberry juice and pomegranate seeds in saucepan over low heat.

  • 2

    Reduce to syrup, stirring occasionally.

  • 3

    Strain out seeds

  • 4

    Add dried cranberries. Set aside.

Garnish

  • 1

    Peel lotus root and sweet potato.

  • 2

    Slice lotus root thinly on bias.

  • 3

    Slice sweet potato thinly.

  • 4

    Place both in cold water for 10-15 minutes.

  • 5

    Then deep fry until golden brown.

To Serve

  • 1

    Place radicchio near back of plates and fill with mesclun mix.

  • 2

    Fan duck down to the right.

  • 3

    Drizzle sauce over plate and garnish with sweet potato and lotus root chips.