Recipe courtesy of Bobby Flay
Episode: Muscovy Duck
Save Recipe Print
Total:
50 min
Prep:
15 min
Cook:
35 min
Yield:
4 servings

Ingredients

Black Pepper-Sweet Mustard Sauce:
Soft Mascarpone Polenta:

Directions

For the Black Pepper-Sweet Mustard Sauce: Combine the mustards, honey, black pepper, thyme in a medium bowl and season with salt. Preheat oven to 375 degrees F. Heat a large ovenproof saute pan over high heat until smoking. Season each breast with salt and pepper to taste. Score the skin with a knife and sear the breast, skin-side down, until golden brown and fat has rendered, about 6 to 8 minutes. Remove most of the fat, turn the breasts over and place them in the oven and cook for 10 to 12 minutes for medium rare doneness, remove duck and brush liberally with the mustard glaze. Let duck rest for 10 minutes, slice each breast on the bias. 

For the Soft Mascarpone Polenta: Heat olive oil in a medium saucepan over medium heat. Add the leeks and cook until very soft, add the asparagus, season with salt and pepper and cook for 5 minutes. Place water in a large saucepan with 2 tablespoons of salt and bring to a boil. Slowly whisk in the polenta, cook for 25 to 30 minutes, stirring every few minutes with a wooden spoon. 

Remove polenta from heat, whisk in mascarpone, Manchego and leek/asparagus mixture, season with salt and pepper. Keep warm.

Trending Videos 6 Videos

Get the recipe

Sushi Brain 00:53

This sushi brain is the most delicious way to creep out your friends.

Similar Topics:

IDEAS YOU'LL LOVE

Pan-Seared Salmon with Kale and Apple Salad

Recipe courtesy of Food Network Kitchen

Lemon Chicken Breasts

Recipe courtesy of Ina Garten

Duck Fat Fingerling Potatoes

Recipe courtesy of Jehangir Mehta

Bobby Flay Seared Muscovy Duck Breast with Spicy Black Grape Sauce

Recipe courtesy of Bobby Flay

Bobby Flay Seared Muscovy Duck Breast with Spicy Black Grape Sauce

Recipe courtesy of Bobby Flay

Seared Duck Breast

Recipe courtesy of Tyler Florence

Seared Duck Breast with Ginger

Recipe courtesy of Michael Lomonaco

Pan Roasted Muscovy Duck Breast with a Clementine - Tomatillo Sauce Served with Wild Rice Risotto

Recipe courtesy of Bobby Flay

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.