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Bavarian duck breast with balsamic vinegar

Bavarian duck breast with balsamic vinegar (4 portions)

Ingredients
  • 4 duck breasts each 180 g, from organic farms
  • 50 ml chicken stock
  • 20 g cold butter
  • 100 g raw cane sugar
  • 30 g Byodo Aceto Balsamico I.G.P
  • 1 star anise
  • 1 fresh thyme sprig
  • 2 tbsp Byodo Aceto Balsamico I.G.P - Invecchiato
  • 300 ml beef broth
  • 1 tbsp taleggio
  • 2 sweet corn cobs
  • rock salt
  • black pepper
  • nutmeg
  • 50 g chunky polenta
  • 1 tbsp Crème fraîche
  • kitchen twine
    Preparation

    Season breasts from both sides with salt and pepper and fry the fatty side first in hot pan at medium temperature for 3 min. Turn and fry for 3 further minutes.

    Cook in preheated oven in oven-proof pan without lid for 5 min at 180 °C. Remove from oven cover with aluminium foil and leave in warm place. Deglaze gravy with chicken stock, halve volume, mix in cold butter, season and put aside. Mix together raw cane sugar, star anise and thyme in pot and boil down to 1/3 of treacle. Filter through sieve stir in balsamic vinegar and leave to cool. Brush duck breast with it and grill in oven for 30 sec shortly before serving. Peel corn cobs and remove twines. Then put cobs back in bowl and tie together so they get their beautiful yellow colour. Cook cobs for 5 min in sugared water and remove from bowl. Keep peels in cold water. Now grill cobs at 180 °C for 15 min in oven and remove corn kernels.

    Simmer beef broth while stirring. Add Taleggio and corn and season with salt, pepper and nutmeg. Fold in crème fraîche. Dab dry soaked corn shells and place 2 corn leaves next to each other. Spread 1/4 polenta on them roll them up and tie ends together with kitchen twine - like with jacket potatoes. Poach polenta rolls in boiling salt water for 10 min.