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

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Oven Roasted Duck Breast with a Guinness-honey mustard and

White truffled-portobello mushroom jack cheese grits

 

Ingredients:

 

Duck

4 6-8 oz. Duck Breasts, fat on and scored

Salt and Pepper

 

Grits

1 Cup Quick Grits

2 Cups Chicken Stock

1 Cup Heavy Cream

1 Cup Jack Cheese

½ Cup Butter

1 Large Portobello Mushroom, diced and sautéed in butter

White Truffle Oil

1 Tablespoon Minced Garlic

Salt and Pepper

 

Sauce

1 Bottle Guinness, reduced by ½

1 Cup Dijon Mustard

1 Cup Honey

 

Method:

 

In stock pot, bring chicken stock, garlic, heavy cream, and butter to boil.  Add grits, stir until smooth.  Add Jack cheese, mushrooms, salt and pepper.  Continue cooking until creamy and combined.

 

Using hot heavy pan or cast iron skillet, sear seasoned duck breast fat side down.  When fat is browned, turn breast over and continue cooking.  Duck may be finished to desired temperature in 400 degree oven.

 

Combine reduced Guinness, Dijon mustard, and honey in a bowl.

 

Serve sliced duck over grits with Guinness-honey mustard glaze.  Use the truffle oil as garnish for the grits.

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