Le Cordon Bleu Logo

Bittersweet glazed duck breast, crispy polenta, rhubarb


Bittersweet glazed duck breast, crispy polenta, rhubarbThe richness of the duck is complemented by the sweet and sharp poached rhubarb. These contrasting flavours are heightened by the bittersweet glaze whilst the fried polenta adds a crispy finish.

Serves 4
Preparation time: about 1.5 hours

Ingredients

Principal ingredients
  • 4 duck breasts (fillets)
  • salt, freshly ground pepper
Crispy polenta
  • 100 ml milk
  • 100 ml chicken stock
  • 1 bouquet garni
  • 150 g instant polenta (yellow cornmeal)
  • 50 g butter
  • 50 ml double cream
  • 1 pinch nutmeg
  • salt, pepper
  • oil for deep frying
Rhubarb
  • 100 g sugar
  • 500 ml water
  • 1 star anis
  • ½ cinnamon stick
  • 4 sticks rhubarb
Bittersweet glaze
  • 80 ml Campari (or other bitter liquor)
  • 200 ml fresh orange juice
  • 30 g sugar
Garnish
  • 200 g broad beans
  • 20 g butter
Decoration
  • baby cress

Wine pairing


Pairing wine with this seasonal dish brings us back to the basics of food and wine matching: Identify the dominating flavours on the plate and act accordingly. In this case, they are the bittersweet of the Campari glaze and the sweet and sour of the rhubarb. This excludes most red wines as tannins would clash with the acidity and most white wines as acidity become gritty and metallic in presence of bitterness. What is required is the soothing effect provided by a little bit of sweetness combined with a rich indulgent fruit. The Pinot Gris Les Princes Abbés, Domaine Schlumberger, Alsace, France 2013 is made for our dish. It has enough body to handle the duck and a soft honey palate with just the right amount of residual sugar to react amicably with all the various ingredients. Most Pinot Gris from Alsace tend to have a bit of residual sugar but if you are wary of the wine being too dry, pick one over 4 years old and the acidity will have time to mellow and the fruit to become riper. For an unusual but also rewarding match, you could also choose an Extra Dry Prosecco.

More recipes

TOP