Lunchbreak: Qulinarnia chef Agnes Janowska makes duck breast

Qulinarnia Modern Polish Cuisine
1730 Golf Road
Mount Prospect
(847) 981-0480
www.qulinarnia.com

Inaugural “Luxury” Qulinarnia Wine Dinner, Friday, August 1 beginning at 5:00 P.M. Four course. $60 PP. Exclusive of T & G. First of a monthly series of wine dinners.

Breast of Duck with Bok Choi and Chanterelle Mushrooms

Ingredients:
2 7 oz duck breasts with skin on
2 medium size bok choi
1 medium pear
1 cup whole lentils
2 cups chicken broth
2/3 cup blanched chanterelle mushrooms
1/3 cup fine chopped red onion
1/3 cup cranberry sauce
1/6 cup cabernet-sauvignon wine
2 Tablespoons sauvignon-blanc wine
1/2 teaspoon Polish-style horseradish
pinch of chopped parsley
salt and pepper to taste
1 teaspoon olive oil
2 teaspoon canola oil

Directions:
Preheat oven to 380F. Place a duck breast (skin down, you can incise the skin a little bit) on a cold pan and heat it up medium-high. You don’t have to use any oil, duck has enough fat that will cook your meat perfectly. Cook your duck both sides until golden, season with salt and pepper to taste. Put the pan into the oven for 10 minutes. (Alternatively cover your pan, keep the heat low-medium and cook your duck for 15 minutes.) Heat 1 teaspoon of canola oil to medium-high, add lentils and fry for a minute.  Add chicken broth and boil until softened on a medium heat.  Season with salt and pepper to taste and add chopped parsley.  Peel a pear, cut in half, and remove pits.  Heat small skillet over medium-high heat, add pear and cook 2 minutes both sides or until golden.  Put into the oven for 4 minutes or until softened.  Heat 1 teaspoon canola oil in a non-stick skillet over medium-high heat, add chopped red onion and cook for a minute.  Add blanched chanterelle mushrooms. Cook until golden and softened.  Add cranberry sauce and cabernet-sauvignon, stir rapidly and cook for 2 minutes.  Add horseradish, salt and pepper to taste and stir rapidly.  Lower heat to medium-low and cook for 2 minutes. In a separate pan heat olive oil over medium high, add bok choi, season with salt and pepper to taste. Cook both sides until softened.  Add sauvignon-blanc wine and cook for 2 minutes. Place a pear on a side of a plate; fill it with mushrooms and sauce. Put bok choi on a center of a plate and cover it with your duck breast. Place lentils on a side of a plate. Cover all with a pinch of micro-greens. Serve with glass of cabernet-sauvignon or merlot.

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