Roast Duck Breast with Caramelised Onions and Mushrooms

Serves 1

Ingredients

1 x duck breast 180g
X6 baby onions
X 6-8 small button mushrooms
50g bacon lardons
100ml balsamic vinegar
250ml game, veal or chicken stock
Sprig of thyme
Sprig rosemary
3 juniper berries
1 x baby gem lettuce (all leaves separated and root removed)

Polenta Cakes
2.5 cups chicken stock
3 cups water
½ t-poon chopped garlic
1.5 cups Polenta
112g butter (room temp)
2 table spoons mascarpone
2 table spoons chopped chive
Pinch of grated nutmeg

Bring the water and garlic to the boil, pour in the Polenta, cook out for 25-30min. Stir in the butter, mascarpone and chives, season and add the nutmeg,
Spread into a tray, ¾ “ thick, allow top cool, cut out with an 8cm cutter dust with flour and pan fry in butter, until golden brown

Method

• In a pre heated frying pan add the seasoned duck breast and colour on all sides, remove, add the onions, colour, then add the bacon, colour, followed by the mushrooms, add the thyme, juniper and rosemary.
• Add the balsamic, reduce, then add the stock, place the sealed duck back into the pan on top of the vegetables and place into the oven for 6- 8 min turning after 3 min and spooning over the cooking juices. Remove and allow to rest.
• Slice the duck, place the Polenta in the centre of the plate then the gem leaves that have been tossed in butter, place the onions, bacon lardons and mushrooms around and pour over the cooking juices