Duck á l'Orange Tasty Brain Food Style - Duck Breast, Crispy Polenta and Orange Vinaigrette

It is not for nothing that Duck á l'Orange is a French classic. Orange and duck go wonderfully well together. In this recipe, I have made my interpretation and enhanced the flavor of orange both in the polenta and in the vinaigrette.

A fun recipe that is complex but easy done in under 50 minutes. The flavours is amazing and it has a deep aromatic touch of orange.

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Ingredients:

DUCK BREAST:

• 2 duck breasts

• salt

• pepper

POLENTA CHIPS

• 100g polenta

• 500 ml full fat milk

• 1 garlic clove, finely chopped

• 1 orange (zest)

• 2 free-range eggs

• 2 tablespoons orange olive oil (if you can't find this, add the juice from the orange instead)

• salt

• pepper

• vegetable oil, for deep frying

ORANGE VINAIGRETTE:

• 1 orange

• 1/2 dl of white sugar

• 1 free-range egg yolk

• 1 tablespoon of sherry vinegar

• 200 ml of rapeseed oil

OTHER:

• Purple cauliflower roasted in the frying fat from the duck puss 2 tablespoons butter

Method:

POLENTA CHIPS:

1. Place the polenta in a non-stick saucepan with the milk, 1 1/2 tsp of orange olive oil (or normal if you don't have any), chopped garlic and a salt and pepper.

2. Bring to the boil, while stirring, and allow to simmer for 5 minutes. Take 1 clean orange and zest into the polenta.

3. Remove the pan from the heat and allow to cool. Meanwhile, combine 1 whole egg with 1 egg yolk and then stir into the polenta.

4. Line a baking tray with baking paper. Pour the polenta onto the tray up to 2 cm high and transfer to the fridge to cool and set - this should take 20-30 minutes.

5. Once the polenta has set, cut into 6 x 1cm rectangles. Use a small tray of flour to roll and dust the polenta chips (you can use potato flour for a gluten free alternative). Fry at 180˚C in a deep-fat fryer until golden brown and drain on absorbent paper.

DUCK BREAST:

1. Generously season the breasts on both sides with salt and pepper. Place the duck in a cold large non-stick pan. Heat up to medium heat. Pan-fry the duck breasts, skin-side down, until the skin is crispy and golden.

2. Turn the duck breasts over and sear for a further minute. Transfer to an oven set to 180˚C and finish cooking (58 degrees). Remove from the oven and allow to rest for 4 minutes before serving.

ORANGE VINEGAR:

1. Squeeze the juice from both oranges and pour over the sugar in a medium sized bowl along with one egg yolk and vinegar. Whisk until smooth, then gradually trickle in the rapeseed oil - as if you were making mayonnaise. Season to taste.

2. To serve, slice the duck evenly and arrange next to the polenta chips on both plates. Drizzle with the orange vinaigrette, place the cauliflower on the plate and serve immediately.