- Prep time 15 minutes
- Total time 45 minutes
- Portion size 4 servings
Ingredients
Method
Preheat oven to 350°F. Using very sharp knife, make incisions in fat of duck in grid pattern (do not cut flesh). Season with salt and pepper. Place duck, fat side down, in cast-iron or ovenproof skillet set over medium heat. Cook, basting with pan juices, 3 minutes. Flip duck; add butter, garlic and thyme and cook 2 minutes. Flip duck again so fat side is down; transfer skillet to oven
and bake 10 minutes.
Meanwhile, in small saucepan, combine orange juice, broth, maple syrup and miso. Bring to boil; reduce heat and simmer until glaze has thickened. Transfer duck to cutting board, brush with half of the orange glaze. Tent duck loosely with foil; let stand for 10 minutes before slicing.
Divide Parmesan Polenta among 4 plates. Top with sliced duck and Maple-Glazed Fennel. Drizzle with remaining glaze and garnish with orange wedges.
Nutritional facts PER SERVING
- Iron 2.9 mg
- Fibre 2 g
- Sodium 650 mg
- Sugars 19 g
- Protein 26 g
- Calories 360
- Total fat 17 g
- Cholesterol 95 mg
- Saturated fat 7 g
- Total carbohydrate 25 g
