Seared Muscovy Duck Breast with Black Pepper Sweet Mustard Sauce and Soft Mascarpone Polenta with Asparagus and Leeks
Ingredients
- 1/4 cup Dijon mustard
- 2 tablespoons whole grain mustard
- 2 tablespoons honey
- 1 teaspoon coarsely cracked black pepper
- 1 teaspoon finely chopped fresh thyme
- Salt
- 4 (7-ounce) muscovy duck breast
- 2 tablespoons 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
Instructions
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