Main
Recipes
Seared Muscovy Duck Breast with Black Pepper-Sweet Mustard Sauce and Soft Mascarpone Polenta with Asparagus and Leeks (Bobby Flay) Recipe

Seared Muscovy Duck Breast with Black Pepper-Sweet Mustard Sauce and Soft Mascarpone Polenta with Asparagus and Leeks (Bobby Flay) Recipe

Posted by

Rate It!

Seared Muscovy Duck Breast with Black Pepper-Sweet Mustard Sauce and Soft Mascarpone Polenta with Asparagus and Leeks (Bobby Flay)

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

1/4 cup dijon mustard
2 tbsp whole grain mustard
2 tbsp honey
1 tsp coarsely cracked black pepper
1 tsp finely chopped fresh thyme
salt
4 (7-oz) muscovy duck breast
2 tbsp olive oil
2 large leeks, washed, white and light green part, finely sliced
8 spears asparagus, blanched , shocked and sliced on bias into 1/2-inch pieces
8 cups water
salt
2 cups polenta
1/4 cup mascarpone
1/4 cup grated manchego cheese
freshly ground black pepper

Directions:

For the Black Pepper-Sweet Mustard Sauce: Combine the mustards, honey, black pepper, thyme in a medium bowl and season with salt. Preheat oven to 375 degrees F. Heat a large ovenproof saute pan over high heat until smoking. Season each breast with salt and pepper to taste. Score the skin with a knife and sear the breast, skin-side down, until golden brown and fat has rendered, about 6 to 8 minutes. Remove most of the fat, turn the breasts over and place them in the oven and cook for 10 to 12 minutes for medium rare doneness, remove duck and brush liberally with the mustard glaze. Let duck rest for 10 minutes, slice each breast on the bias.
For the Soft Mascarpone Polenta: Heat olive oil in a medium saucepan over medium heat. Add the leeks and cook until very soft, add the asparagus, season with salt and pepper and cook for 5 minutes. Place water in a large saucepan with 2 tablespoons of salt and bring to a boil. Slowly whisk in the polenta, cook for 25 to 30 minutes, stirring every few minutes with a wooden spoon.
Remove polenta from heat, whisk in mascarpone, Manchego and leek/asparagus mixture, season with salt and pepper. Keep warm.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	447.53 Kcal (1874 kJ)
Calories from fat	181.26 Kcal
		% Daily Value*
Total Fat	20.14g	31%
Cholesterol	29.28mg	10%
Sodium	457.86mg	19%
Potassium	258.61mg	6%
Total Carbs	55.61g	19%
Sugars	11.19g	45%
Dietary Fiber	5.94g	24%
Protein	10.06g	20%
Vitamin C	8mg	13%
Vitamin A	2.4mg	79%
Iron	1.9mg	11%
Calcium	328.7mg	33%

Amount Per 100 g
Calories	60.51 Kcal (253 kJ)
Calories from fat	24.51 Kcal
		% Daily Value*
Total Fat	2.72g	31%
Cholesterol	3.96mg	10%
Sodium	61.91mg	19%
Potassium	34.97mg	6%
Total Carbs	7.52g	19%
Sugars	1.51g	45%
Dietary Fiber	0.8g	24%
Protein	1.36g	20%
Vitamin C	1.1mg	13%
Vitamin A	0.3mg	79%
Iron	0.3mg	11%
Calcium	44.4mg	33%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Asparagus With Beer and Honey Sauce

Fresh asparagus, washed and ends trimmed and 7 more..
Creamy Polenta

Salt, Instant polenta, Mascarpone or cream cheese and 1 more..
Golden Potato-Leek Soup

Olive oil, Sliced leeks (about 3 medium) and 7 more..
Green Minestrone

Olive oil, Leek, rinsed and diced, Carrot, diced, Water and 13 more..
Grilled Salmon Fillet with Honey-Mustard Sauce (Bobby Flay)

Dijon mustard, Whole-grain mustard, Honey and 9 more..
Grilled Salmon Steaks

Dijon mustard, Whole-grain mustard, Honey and 9 more..
Polenta with Fontina and Spinach

Olive oil-flavored cooking spray, Garlic cloves, minced and 7 more..