Duck Breasts Provencale

Duck Breasts Provençale

4 duck breast filets
1 precooked polenta log
2 t. herbes de Provence
1/4 t. extra virgin olive oil
1 c. low-sodium chicken broth
1/4 c. pitted kalamata olives, chopped
1/4 c. oil-packed sun-dried tomatoes, chopped
1 T. capers, rinsed
1 T. parsley, chopped

1. Heat oven to 425°F.
2. Bring large pot of water to boil; cook polenta according to package directions while preparing duck and sauce. With small sharp knife, remove skin from duck breasts. Season breasts on both sides with herbes de Provence.
3. In 10-inch nonstick skillet, heat oil over medium-high heat. Add duck; brown on both sides, about 2 min. per side.
4. Transfer duck to baking dish and place in oven; cook about 6 minutes for rare, 8 minutes for medium-rare and 10 minutes for medium, turning breasts once after 4 minutes.
5. While duck is in the oven, make pan sauce. Pour off liquid from the skillet the duck breasts were browned in. Add chicken broth, olives, tomatoes and capers; simmer until liquid is reduced to approx. 1/2 cup.
6. Remove polenta from water; open package and mound polenta on 4 plates, dividing it equally
7. Cut each duck breast crosswise on a slight angle into 4 to 5 slices about 1/2-inch thick; fan 1 duck breast over polenta on each plate and spoon sauce over duck and polenta. Sprinkle with parsley.  Serve immediately.

Source:  (Last accessed July 27, 2014).

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