Roasted Duck

With Wild Mushrooms and Butternut Squash Polenta

$9.95 per serving

Prep & Cook Time: 40-50 min.

Cook Within: 1 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk

A note about serious food allergies

Duck is one of my favorite dishes because of the rich flavor produced by the meat and skin combination. The secret to a perfect piece of duck is to render the fat from the skin and crisp it up – the crispier the better. The rich flavor of the duck pairs nicely with creamy polenta, butternut squash and an assortment of wild mushrooms. It is hard for me to not load up my fork with each component of this dish on every bite – the flavors work so well together! Try to cook your duck to a medium rare temperature and allow it to sit before slicing, which allows the juices of the duck to settle.

In Your Box (serves 2)

  • 0 Duck Breasts
  • 0 Garlic Cloves
  • Info
    8 fl. oz. Whole Milk
  • 0 oz. Wild Mushrooms
  • Info
    0 cup Ricotta Cheese
  • Info
    0 oz. Grated Parmesan Cheese
  • 0 volume Quick-Cooking Polenta
  • Nutrition (per serving)

  • Calories
    680
  • Carbohydrates
    0g
  • Fat
    0g
  • Protein
    0g
  • Sodium
    0mg

Recipe Steps

  • Step 1 - Sear the Duck
    1

    Sear the Duck

    Leave oven at 375 after squash is finished. Heat saute pan on medium heat. Season duck breast with a pinch of salt and pepper then score the skin with a sharp knife. Place the duck breast skin side down into the saute pan. Cook until skin browns, or approximately 2-3 minutes. Flip breast over, then place into oven and finish cooking for approximately 5 minutes to get to medium rare. 7 minutes for medium.

  • Step 2 - Cook the Mushrooms
    2

    Cook the Mushrooms

    Heat saute pan on medium high heat and add ½ tbls oil. Add garlic, mushrooms and pieces of butternut squash, then cook until the mushrooms are slightly wilted. Season with salt and pepper to taste then turn off heat.

  • Step 3 - Plate the Dish
    3

    Plate the Dish

    Once the duck is done, remove from oven and allow to rest. Then slice into 4-6 pieces depending on thickness desired. Place a dollop of the polenta across the center of the plate and flatten slightly with the back of a spoon. Place duck across polenta then top with mushroom mix.

  • Step 4 - Roast the Squash
    4

    Roast the Squash

    Pre-heat oven to 375 degrees. Cut butternut squash in half. Scoop out the seeds and season with a pinch of salt and pepper. Place onto sheet pan with foil liner for easy clean up. Roast in oven for approximately 20-30 minutes or until fork tender. Remove from oven and allow to cool before handling. Scoop out pulp with a spoon and dice into ½ inch pieces then reserve for later.

  • Step 5 - Make the Polenta
    5

    Make the Polenta

    Heat milk on high heat in small sauce pan and add a pinch of salt. When it comes to a boil, add polenta and stir until it bubbles slowly. Turn heat down and stir occasionally for approximately 4-5 minutes. Add butter and parmesan cheese. Right before plate up, stir in the ricotta cheese and season with salt and pepper as needed.