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

Deselect All

Black Pepper-Sweet Mustard Sauce:

1/4 cup Dijon mustard

2 tablespoons whole grain mustard

2 tablespoons honey

1 teaspoon coarsely cracked black pepper

1 teaspoon finely chopped fresh thyme

Salt

4 (7-ounce) muscovy duck breast

Soft Mascarpone Polenta:

2 tablespoons olive oil

2 large leeks, washed, white and light green part, finely sliced

8 spears asparagus, blanched, shocked and sliced on bias into 1/2-inch pieces

8 cups water

Salt

2 cups polenta

1/4 cup mascarpone

1/4 cup grated Manchego cheese

Freshly ground black pepper