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

Oven RoastedDuck Breast with a Guinness-honey mustard andWhitetruffled-portobello mushroom jack cheese grits{}
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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