Fancy a simple recipe that changes from the ordinary? Cyril Lignac unveiled this appetizing recipe of duck breast with fruit accompanied by a polenta in Tous en cuisine.

Preparation time: 15 minutes

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tous cuisine recette super facile veloute potimarron aux amandes cyril lignac - All in the kitchen: the recipe for duck breast with fruit and polenta from Cyril Lignac

Cooking time: 15 minutes

Ingredients for 4 persons

– 3 to 4 duck breasts at room temperature

– 15g of butter

– Fine salt

For the marinade:

– 25g of oyster sauce

– 30g of soy sauce

– 125g of pear puree

– 100g of pineapple puree

– 3 tbsp. of honey

– 4 tbsp. red chilli paste

For the polenta:

– 125g of precooked corn flour polenta

– 20g of butter

– ½ liter of chicken broth

– 1 tsp. mascarpone

Preparation of duck breast with fruit and polenta from Cyril Lignac

Step 1: Preheat the oven to 240 ° C. In a salad bowl pour the oyster sauce, the soy sauce, the 2 fruit purées, the honey and the chili paste. Mix and set aside. On the board, place the duck breasts, cut the fat on the edges to adjust them properly. Crisscross the fat over the entire fat surface of each duck breast. Season the fat and the flesh with fine salt.

Step 2: In a hot pan, place a knob of butter, then color the duck breasts on both sides, first the fat by flattening well with a spatula then the flesh. Remove from cooking and place them in the dish, brush the fat with the marinade. Bake the duck breasts topped with the sauce for 4 minutes at 240 ° C.

Step 3: In a second frying pan, prepare a “hazelnut” butter, add the polenta, mix, pour in the chicken stock and cook. When it is at a good frothy consistency, add the spoonful of mascarpone. Mix again.

Step 4: Take the duck breasts out of the oven, slice them and serve them with the polenta aside.

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