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      Oven Roasted Duck Breast with a Guinness-Honey Mustard & White Truffled-Portobello Mushroom Jack Cheese Grits

      Oven RoastedDuck Breast with a Guinness-honey mustard and

      Whitetruffled-portobello mushroom jack cheese grits

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      Ingredients:

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      Duck

      46-8 oz. Duck Breasts, fat on and scored

      Saltand Pepper

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      Grits

      1Cup Quick Grits

      2Cups Chicken Stock

      1Cup Heavy Cream

      1Cup Jack Cheese

      1/2Cup Butter

      1Large Portobello Mushroom, diced and sauted in butter

      WhiteTruffle Oil

      1Tablespoon Minced Garlic

      Saltand Pepper

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      Sauce

      1Bottle Guinness, reduced by 1/2

      1Cup Dijon Mustard

      1Cup Honey

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      Method:

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      Instock pot, bring chicken stock, garlic, heavy cream, and butter to boil.{} Add grits, stir until smooth.{} Add Jack cheese, mushrooms, salt andpepper.{} Continue cooking until creamyand combined.

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      Usinghot heavy pan or cast iron skillet, sear seasoned duck breast fat side down.{} When fat is browned, turn breast over andcontinue cooking.{} Duck may be finishedto desired temperature in 400 degree oven.

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      Combinereduced Guinness, Dijon mustard, and honey in a bowl.

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      Servesliced duck over grits with Guinness-honey mustard glaze.{} Use the truffle oil as garnish for the grits.

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