Duck breast with blueberries and polenta

Ingredients

For 1 serving

• Duck breast150 g
• Blueberries80 g
• Balsamic vinegar10 ml
• Thymeto taste
• Polenta (cornmeal)55 g
• Spinach150 g
• Extra virgin olive oil6 g
• Saltto taste
• Black pepperto taste

Contains: sulphites

In season: July – September

Method

1. Bring about four times the polenta's weight in water to the boil in a small pan and salt it; pour in the polenta in a thin stream, whisking, and cook over low heat for 10 minutes, stirring, until thick and pulling away from the sides. Keep it warm, covered.
2. Meanwhile score the skin of the duck breast in a diamond pattern without cutting into the meat and season with salt and pepper. Place it skin side down in a cold non-stick frying pan, with no oil, and cook over medium heat for 6 minutes, until the skin is crisp and golden; pour off the fat, turn it and cook for another 6 minutes.
3. Wrap it in foil and let it rest for 5 minutes so it stays pink and juicy.
4. In the drained pan cook the blueberries with the balsamic vinegar, thyme and a pinch of salt over medium heat for 4 minutes, until the berries burst and the sauce thickens.
5. Meanwhile wash the spinach and stir-fry it in another pan with the oil over high heat for 2 minutes, until wilted; salt it.
6. Slice the duck and serve it with the blueberry sauce, the polenta and the spinach.