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Duck Breast with Orange Vinaigrette & Polenta Fries

Playing on the idea of duck à l'orange this exquisite dish will wow and satisfy in equal measures.

Prep Time

        Prep time: 30 minutes
        Cook time: 20 minutes
        Yield: Serves 2


    •    30g duck fat
        2 duck breasts

For Polenta Chips:

    •    olive oil
    •    2 orange
    •    500ml milk
    •    salt and pepper
    •    3 free-range eggs
    •    a drop of cointreau
    •    100g instant polenta
    •    1 garlic clove, chopped

For Vinaigrette:

    •    12 sugar cubes
    •    200ml rapeseed oil
    •    1 tbsp sherry vinegar


For Duck:

  1. Season the breasts both sides.
  2. Pan-fry on the skin side with the duck fat to make the skin crispy on a medium level heat, for 7 minutes.

For Polenta Chips:

  1. Put 75g instant polenta in a large non-stick saucepan with 500ml milk, 1.5 tablespoons of olive oil, 1 chopped garlic clove, plus seasoning.
  2. Bring to the boil, stirring and simmer for 5 minutes.
  3. Take one orange, clean it then grate it in the polenta, add some pepper and a drop of Cointreau.
  4. Remove and cool then mix in a whole egg and an egg yolk.
  5. Cool down.
  6. Take a baking tray and recover with some greaseproof paper.
  7. Pour the polenta on the tray up to 2cm high and put in the fridge to cool down.
  8. When the polenta is really cold, cut it in stick of 6cm length to make soldiers.
  9. Flour each stick and fry them in a hot fryer.

For Vinaigrette:

  1. Squeeze the orange you previously use for the polenta and another one.
  2. Place the sugar cubes and the juice in a medium bowl with one egg yolk and vinegar.
  3. Whisk or hand-beater until smooth.
  4. Then gradually trickle in the rapeseed oil as if making mayonnaise, add a little seasoning to help it all emulsify.

This great family recipe is thanks to Gressingham Duck at


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