CRISPY DUCK BREAST WITH POLENTA AND SWEET AND SOUR MANGO SAUCE

 CRISPY DUCK BREAST WITH POLENTA AND SWEET AND SOUR MANGO SAUCE

This is a dish that was inspired by Art Culinaire and the PBS Great Chefs Series on TV. It’s a dish that many young chefs do, trying to be all fancy when they don’t even know how to cook yet, like doing a guitar solo but not even being that good at playing the guitar. This is exactly what Paul and I were doing at La Casa del Zorro. Even with all these trappings, though, this combination of mango and duck is pretty damn good. Make sure your skin gets crispy.

SERVES 4

POLENTA

2 cups half-and-half

1 cup water

½ cup polenta

2 tablespoons grated Parmesan cheese

Salt and freshly ground black pepper

SAUCE

½ cup fresh orange juice

½ cup fresh grapefruit juice

2 tablespoons extra virgin olive oil

1½ teaspoons sliced peeled fresh ginger

1 tablespoon sliced garlic

1 tablespoon minced scallions

1½ teaspoons minced jalapeño pepper

½ cup ketchup

1 tablespoon soy sauce

½ cup natural rice vinegar (not seasoned)

2 tablespoons sugar

Flesh of ½ mango

DUCK

2 tablespoons extra virgin olive oil

4 duck breast halves, the skin scored with hash marks and patted dry

Salt and freshly ground black pepper

SLURRY

1 tablespoon cornstarch

1 tablespoon water

PREPARE THE POLENTA

In a pot, combine the half-and-half and the water and bring to a boil. Reduce the heat to a simmer and whisk in the polenta, stirring it continuously with the whisk. Watch out for splashing bubbles—they may burn you.

When the polenta thickens to the consistency of mashed potatoes, after 4 to 6 minutes, add the Parmesan cheese and season with salt and pepper to taste. Set aside and keep warm.

MAKE THE SAUCE

Mix the orange juice and grapefruit juice together and set aside.

Heat a small pan and add the 2 tablespoons of oil. Add the ginger, garlic, scallions, and jalapeño and cook just until aromatic. Add the juice mixture and the rest of the sauce ingredients, bring to a boil, reduce the heat, and simmer, uncovered, for 1 hour.

Puree and strain the sauce. It will keep for days in the refrigerator. Or pack it into small bags and sell it on the street.

TO BRING IT ALL TOGETHER

Put a large sauté pan over medium heat and pour in the olive oil. Season the duck breasts with salt and pepper and cook them slowly, skin side down, until the skin becomes deep golden brown and crispy. Don’t rush—the slower, the better.

Once the skin is nice and crispy, turn the duck over and cook. Transfer to a wire rack on a sheet pan to rest.

Mix the cornstarch and the water together in a small bowl. Reheat as much sauce as you want and thicken it a bit with the cornstarch slurry.

Drizzle the sweet and sour sauce around—but not on top of—the duck. To plate, scoop some polenta onto a dish. Slice the duck breasts, which now should be medium-rare, and place them on top of the polenta.

You’ll have a crispy skinned duck with polenta and a nostalgic sweet and sour sauce.

BUT IT’S NOT CHINATOWN.
IT’S YOUR TOWN. ENJOY.