Looking for a new dinner recipe? Ring in the new year with this one, from Chef Laercio Chamon, Jr., (a.k.a. Junior), for roasted Long Island duck over creamy polenta—with an orange and Blue Mooney reduction. Chef Chamon recently shared it with Jersey Bites contributor Melissa Beveridge, so if you haven’t been to ZOE Bistro in Little Silver, let us bring a piece of it to you!
Prep time: 20 min
Cook time: 1 hour
Ingredients:
3 tablespoons kosher salt
1 tablespoon black pepper
1 tablespoon thyme
1 tablespoon onion power
1 whole duck (or 3 duck breasts)
4 cups polenta
1 quart chicken stock
1 quart heavy cream
1 tablespoon red pepper flakes
2 cloves garlic, chopped
1/2 lb whole butter
1/4 cup grated Parmesan cheese
2 cups Blue Mooney wine
2 cups cherries (dry or fresh)
1 cup of beef stock (optional)
Directions:
- Preheat oven to 300°F. Wash duck in cold water for 3 minutes. Place duck in a hotel pan with a cooling rack, mix salt, pepper, thyme, and onion power together then rub it on duck, spreading it all over. Place duck in over set timer for 25 minutes. (If you’re using duck breasts sear for 4 minutes on each side and let it rest for 2 minutes then slice and serve.)
- In a large sauce pan, boil chicken stock, heavy cream, red pepper flakes, chopped garlic, and 1/4 lb butter. Bring it to a boil then add polenta slowly and stirring it so it doesn’t clump up. Stir every 5 minutes on a low heat, for about 40 min. (If you’re using instant polenta, stir it for 5 minutes, til polenta becomes creamy.)
- Add Parmesan and remaining butter, salt, and pepper to taste. If needed, add warm water til polenta becomes soft again.
- In a small sauce pan place wine, cherries, and orange zest on a low heat. Cook til wine reduces like a syrup, about 20 min. (Optional: Add beef stock to sauce.)
- Place polenta on the plate the duck. Top it with sauce and enjoy!
