Prep Time 15 mins Cook Time 20 mins
2 Duck Breasts
½ cup red wine
Oven-Dried Figs in Barolo Wine Sauce
Salt & Pepper
With a very sharp knife score the breast skin making a grid pattern being careful not to score the meat. Salt and pepper the duck breast.
Heat a dry pan and brown the breasts on the skin side for 5 minutes over medium high heat, so that the skin is well browned. Turn and cook for 2 minutes on the other side. Remove the breast and let it rest for a couple of minutes on a rack, so the skin remains crispy. Place in oven proof pan and bake it at 350 degrees F for 10-15 minutes until internal temperature of 160 degrees F. Once cooked, let it rest for 5 minutes before cutting it.
In the meantime, let's prepare the sauce:
Deglaze the pan with some red wine, let it evaporate, and then add the sliced dried figs. If you want, add a sprig of thyme and a clove of garlic for more flavor.
For the polenta:
Cook the polenta according to the package instructions using water or chicken broth. Pour it in a Pyrex pan and let it cool. Once it is solidified, cut it in slices about ¼ inch thick (for better presentation, make 2x2 inch squares, 1x3 inch rectangles, or circles) and fry them in abundant EVOO until crispy. Dry with paper towels and then add salt and pepper.
Serve the sliced duck breast with the fig sauce, garnish with the polenta slices and a glass of Fumin! Buon Appetito!