Crispy 5-Spice Duck with Ginger Pear Sauce and Palenta

Preparation:	25 min
Marinating/Waiting:	2 h
Cooking:	40 min
Total:	3 h 5 min

8
servings

Category:	Meats and substitutes
Subcategory:	Speciality Poultry
Source:	California pears

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Recipe of : Crispy 5-Spice Duck with Ginger Pear Sauce and Palenta

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Recipe ingredients

4 duck breast fillets (8 to 10 ounces each), trimmed and scored
Marinade
1/2 cup (125 mL) 5-spice powder
3 Tbsp. (45 mL) chimayo chile powder or ground red pepper
1 cup (250 mL) dry red wine
1/4 cup (60 mL) Irresistibles extra virgin olive oil*
1/2 bunch whole sprigs fresh thyme
1/4 cup (60 mL) Irrresistibles honey*
Ginger-Pear Sauce
4 fresh California Bartlett pears, peeled, cored and sliced
1/4 cup (60 mL) minced ginger root
2 cloves garlic, minced
1/4 cup (60 mL) butter*
1/4 cup (60 mL) lemon juice
1 Tbsp. (30 mL) lemon zest
1/4 cup (60 mL) light brown sugar*
1/4 cup (60 mL) Irresistibles light soy sauce*
1/4 cup (60 mL) hot water
1 Tbsp. (15 mL) Irresistibles cinnamon*
Salt and pepper to taste
Southwestern Polenta
1 red onion, chopped
2 Tbsp. (30 mL) chopped fresh ginger root
1 Tbsp. (15 mL) Irresistibles extra virgin olive oil*
1 ½ cups (375 mL) instant or regular polenta
4 cups (1 L) chicken broth* or water
1 ½ Tbsp. (22 mL) light brown sugar*
2 Tbsp. (30 mL) butter or heavy cream optional
Chile oil and chopped scallions, for garnish

Preparation

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.
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.
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.

Suggestion

* We recommend Selection and Irresistibles products.

Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!

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