Pan Roasted Duck Breast W Truffled Polenta And Lingonberry Sauc

From bon appetit, september, 2004, this is a recipe from a pittsburgh restaurant, dish osteria and bar". i made it without the polenta and the duck with the lingonberry sauce was amazing. this is a restaurant quality dish and not at all difficult to make. it was a huge hit at our house. note that the required refrigeration time for the sauce and polenta are not included in the cooking time."

Steps

For sauce:.

Bring wine , chicken broth , beef broth , thyme sprigs , and bay leaf to boil in heavy large saucepan.

Boil until reduced to 1 cup , about 35 minutes.

Mix butter and flour in small bowl to blend.

Whisk butter-flour mixture into broth.

Simmer until slightly thickened , about 2 minutes.

Stir in lingonberry preserves.

Simmer 1 minute.

Remove thyme sprigs and bay leaf.

For polenta:.

Spray 8x8x2-inch baking dish with nonstick spray.

Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat.

Add garlic.

Stir until beginning to brown , about 30 seconds.

Add all mushrooms.

Saut until soft , about 5 minutes.

Add chicken broth.

Bring to boil.

Gradually whisk in polenta.

Reduce heat to medium and cook until polenta is tender and mixture is very thick , stirring frequently , about 10 minutes.

Stir in truffle oil.

Season to taste with salt and pepper.

Transfer to prepared pan , spreading evenly.

Press plastic wrap onto surface of polenta.

Refrig.

Ingredients

dry red wine, low sodium chicken broth, beef broth, fresh thyme sprigs, bay leaf, butter, flour, lingonberry preserves, nonstick cooking spray, olive oil, garlic cloves, cremini mushrooms, shiitake mushrooms, polenta, white truffle oil, boneless duck breast halves