For 6 people<\/p>\n
- \n
- 3 breasts of duck<\/li>\n
- 2 quinces<\/li>\n
- 1 bottle of Banyuls wine<\/li>\n
- 1 cinnamon stick<\/li>\n
- 3 tbsp of balsamic vinegar<\/li>\n
- 80g (1\/3 cup)<\/em> of salted butter<\/li>\n
- 1 rosemary sprig<\/li>\n<\/ul>\n
<\/p>\n
- \n
- 300g (10 oz)<\/em> of polenta<\/li>\n
- 50g (11\/2<\/sup> oz)<\/em> of grated parmesan<\/li>\n<\/ul>\n<\/div>\n
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<\/div>\n\nPeel the quinces, cut them into quarters, and core them. Place them in a pan with the wine, the cinnamon and the rosemary. Bring to a boil and cook for ten minutes, then remove from heat and let cool.<\/p>\n
When the quinces are cooled, cut each quarter into 3 slices, and briefly fry them with a little bit of oil and a tsp of sugar to caramelize them. Set aside and keep warm.<\/p>\n
Meanwhile, cook the polenta in 125cl (5 cups)<\/em> of salted water, stirring regularly.<\/p>\n
When it\u2019s done, mix with the grated parmesan. Then roll out the polenta between two sheets of baking paper using a rolling pin. Polenta should be about 1,5 cm (1\/2 in)<\/em> thick.<\/p>\n
Using a cookie cutter, cut some make some patties and fry them with a little bit of oil. Sat aside and keep warm.<\/p>\n
Cut slits in the skin of the breasts, then place them in a cold frying pan. Cook over low heat for about 6 to 7 minutes, removing regularly the fat. Cook about 4 minutes on the other side, then roll each of them in an aluminum foil. Set aside while preparing the sauce.<\/p>\n
Wipe off the fat from the frying pan and deglaze with the balsamic vinegar. Add 400ml (12\/3<\/sup> cups)<\/em> of the cooking wine and let reduce. Then add the butter cut into small pieces and mix.<\/p>\n
Arrange on plates, alternating slices of duck breast and slices of quinces. Serve with the polenta patties and drizzle with the sauce.<\/p>\n<\/div>\n
- 50g (11\/2<\/sup> oz)<\/em> of grated parmesan<\/li>\n<\/ul>\n<\/div>\n
- 1 rosemary sprig<\/li>\n<\/ul>\n