Duck Breast with Porcini Polenta Recipe | Yummly

Duck Breast with Porcini Polenta

RECIPESPLUS
10Ingredients
35Minutes
550Calories
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Ingredients

US|METRIC
  • 1/2 ounce dried porcini mushrooms
  • 3 thyme (springs)
  • 1 cup chicken stock
  • 14 ounces duck breasts
  • cracked black pepper
  • sea salt
  • 1 tablespoon butter
  • 1/2 cup instant polenta
  • 1/2 bunch chives (chopped)
  • 1 handful parsley (flatleaf)
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    Directions

    1. Place mushrooms and thyme sprigs in a small bowl and cover with boiling water. Set aside for 15 mins or according to packet instructions.
    2. Bring stock to a boil in a saucepan over medium-high heat.
    3. Meanwhile, place a non-stick frying pan over medium-high heat. Score duck skin by making incisions in the fat about 1/2 inch apart without piercing meat. Season both sides with salt and pepper.
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    NutritionView More

    550Calories
    Sodium36% DV870mg
    Fat46% DV30g
    Protein108% DV55g
    Carbs5% DV16g
    Fiber8% DV2g
    Calories550Calories from Fat270
    % DAILY VALUE
    Total Fat30g46%
    Saturated Fat10g50%
    Trans Fat
    Cholesterol290mg97%
    Sodium870mg36%
    Potassium440mg13%
    Protein55g108%
    Calories from Fat270
    % DAILY VALUE
    Total Carbohydrate16g5%
    Dietary Fiber2g8%
    Sugars3g6%
    Vitamin A40%
    Vitamin C60%
    Calcium6%
    Iron45%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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