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Instructions |
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1.
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For the Sauce: In a small bowl, combine the cherries and port. Cover and chill overnight. In a saucepan, combine the cherry mixture, water, chicken stock, vinegar, butter, and shallots. Cover and simmer over low heat until cherries have absorbed most of the liquid. Place mixture in the bowl of a food processor and process until smooth. In a saucepan, add the cream and reduce by half over medium-low heat. Stir in the cherry mixture and simmer over low heat until the sauce is slightly thickened. Season to taste with salt and pepper
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2.
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For the garlic puree: Preheat oven to 250° F. Remove the papery outre skins from the garlic, leaving the whole heads intact. Slice 1/4-inch off the top. Place in a small baking dish and drizzle with the butter and olive oil. Season with salt and pepper. Bake for about 2 hours, basting occasionally, until the garlic is very tender. Remove from the oven and cool. Squeeze the garlic from the skins into the butter and olive oil mixture. Mash until smooth.
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3.
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For the Polenta: In a large heavy saucepan, combine the chicken stock, cream, water, garlic puree and salt. Bring to a boil over medium-high heat. Wisking constantly, slowly add the cornmeal in a thin stream. Continue whisking until mixture is slightly thickened and creamy.
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4.
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Putting it together: Prepare the grill. Season the duck breasts wiht salt and pepper. Place the duck skin-side-down on the grill. Cook for about 10 minutes on each side. To serve, ladle polenta onto a plate,. Slice the duck breast across the grain and arrange the meat in a fan shape on top of the polenta. Ladle sauce over duck and serve.
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... an excerpt of:
"Recipes from the Vineyards of Northern California" (Celestial Arts)
click on the cover to see it at Amazon.com
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This recipe is provided courtesy of:
Your radio home for food, fun and friends.
Reprinted with permission.
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