Difficulty Medium
60 Min
Second course
8 Portions
1
Prepare the polenta: put a pot of water to boil and add salt. Once the water starts boiling, slowly add the maize flour and mix well. With a wooden spoon, always stir in the same direction while the water is boiling. Cook for 8 minutes.
2
Butter a plum cake pan and add the polenta. Level the surface and let it set in the refrigerator for 5-6 hours.
3
Mix a knob of butter with grated orange zest, pepper and thyme. Squeeze the juice over the mix and set aside.
4
Remove the skin from the duck breast. Brush the butter mix over the meat.
5
Let it sit in the fridge for 60 minutes. Then, bring back to room temperature and heat a lightly oiled frying pan.
6
Add the duck breast and heat over a high flame until brown on both sides. Steam with the orange juice and the liqueur. Add salt and reduce the cooking juice. Cook everything for totally 6 minutes, then cut the duck breast into thin slices.
7
Polenta chips: take out the polenta, cut into slices and then into triangles. Put the triangles on a baking plate with oven paper, then brush with olive oil and pepper. Put into the oven at 200° for 8-12 minutes (until the triangles are crunchy). Take out of the oven and sprinkle with salt.
8
Arrange the polenta chips on a plate and lay a slice of duck breast.
9
Garnish with small triangles of orange slices.
10
Bake in the oven at 190° for 2-3 minutes. Sprinkle with the cooking juice and serve.
