Seared Muscovy Duck Breast with Black Pepper-Sweet Mustard Sauce and Soft Mascarpone Polenta with Asparagus and Leeks

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Iron Chef. Shame on you. If this recipe had been presented to the judges, you would not have been victorious. The mustard sauce completely oblitered any of the wonderful flavor of the duck. The recipe for the polenta is totally lobsided. For the vegetables that are listed, only 1 cup of dry polenta should have been prepared. The amount of polenta in the original recipe would serve 8 people at 1 cup of cooked polenta each which should have been plenty. For future folks trying this, cut the polenta portion of the recipe in half. When you are ready to apply the mustard sauce to the duck, just brush it lightly; one swipe should do.

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I prepared this for my family today and it went over huge. The duck portion of the recipe is pretty standard for duck breast, although the mustard sauce was very good. The combination of the whole grain mustard, the dijon mustard and the thyme made it stand out from just a honey mustard sauce. I will definitely use that for other applications. What really impressed me about the recipe was the polenta. I avoided the problems of the other reviewer since I used chicken broth rather than water, which I always do for polenta. The only thing that might have thrown me off was the serving size. The amount of polenta that this recipe made was enough for 6 adults. The only reason I bring this up is because I almost doubled the recipe since I thought it would only be enough for 4. I thought better of it and I'm glad I did. Small gripe for what otherwise was an easy and relatively quick meal.

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Be careful! The recipe for the polenta is WRONG. It says to add 2 TABLESPOONS of salt, and it must actually be 2 TEASPOONS. I thought 2 T seemed like a lot, but I trusted the recipe, and now I have a huge pot of polenta that I can't eat. I am very disappointed, because the flavor otherwise is very good!