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Pan-Roasted Duck Breast
Sautéed Foie Gras, Asparagus,
Sweet Corn Polenta and Berry Compote

** Yield: 4 servings

Duck breasts, skin on 4
Salt and pepper TT
Fresh foie gras, scored and seasoned 1 #
Asparagus spears, cleaned and blanched 1 #
Shallots, minced 1 tsp.
Whole butter As needed
Corn kernels 2 cups
White Stock 3 cups
Milk 1 cup
Cornmeal 6 oz.
Brown sugar 1 tbl.
Port wine 1 oz.
Fig balsamic vinegar 2 tsp.
Calmyrna figs 2 each
Blackberries 4 each
Griotine cherries 1 tbsp.
Apricots, dried 1 tbsp.

Preparation:
1. Score the skin of the duck in a crosshatch pattern with a sharp knife. Season with salt and pepper and place skin side down in a hot saute pan. Reduce heat to low and cook slowly for 10 minutes or until fat has rendered and skin is crispy. Place pan in a 350-degree oven and cook for about 8 minutes or until internal temperature reaches 125 degrees. Remove duck from pan and let rest for 5 minutes.
2. Remove extra fat from duck pan and quickly saute the seasoned foie gras. Remove and set aside.
3. In the rendered fat, saute the blanched asparagus spears and season with salt and pepper.
4. For the polenta, in a small saucepan saute the shallots in butter for 1 minute and add corn. Cook slowly for 5 minutes. Add stock and milk and bring to a boil.
5. Slowly add the cornmeal while stirring constantly to prevent lumps, simmer for 30 minutes and season.
6. Transfer cooked polenta to sheet tray and let cool in refrigerator. To serve, unmold polenta and cut into shapes. Reheat in a 350-degree oven for 5 minutes.
7. In a small saucepan, combine brown sugar, port, balsamic, figs and apricots and let simmer for five minutes. When this begins to thicken add cherries and blackberries. Remove from heat and serve warm.

Turnout:
1. Slice 7 even medallions starting at the thicker end of the duck breast. Fan over polenta and garnish with asparagus, fruit compote, and foie gras. Serve with demi-glace or reduced duck stock.