Duck Breasts Provençale

Duck breast provencale

Serve this duck dish with green beans or wilted spinach.

Ingredients

  • 2

    1 Precooked Polenta Log (about 1 pound)

  • 3

    2 tsp. Herbes de Provence Blend

  • 4

    1/4 tsp. Olive Oil

  • 5

    1 cup Low-Sodium Chicken Broth

  • 6

    1/4 cup Pitted Kalamata Olives, chopped

  • 7

    1/4 cup Oil-Packed Sun-Dried Tomatoes, chopped

  • 8

    1 Tbsp. Capers, rinsed

  • 9

    1 Tbsp. Parsley, chopped

Directions

  • 1

    Heat oven to 425 degrees F.

  • 2

    Bring large pot of water to boil; cook polenta log according to package directions while preparing duck and sauce. With small sharp knife, remove skin from duck breasts. Season breasts on both sides with herbes de Provence.

  • 3

    In 10-inch nonstick skillet, heat oil over medium-high heat. Add breasts; brown on both sides, about 2 minutes per side.

  • 4

    Transfer breasts in one layer to baking dish or another skillet and place in oven; cook about 6 minutes for rare, 8 minutes for medium-rare and 10 minutes for medium, turning breasts once after 4 minutes.

  • 5

    While breasts are in the oven, make pan sauce. Pour off fat from skillet breasts were browned in. Add chicken broth, olives, tomatoes and capers; simmer until liquid is reduced to about 1/2 cup.

  • 6

    Remove polenta log from water; open package and mound polenta on 4 plates, dividing it equally

  • 7

    Cut each breast crosswise on a slight angle into 4 to 5 slices about 1/2-inch thick; fan 1 breast over polenta on each plate and spoon sauce over duck and polenta. Sprinkle with parsley.

Prep Time: 10 min
Cook Time: 20 min
Ready Time: 30 Minutes
Servings: 4 servings
Calories Per Serving: 193