Duck breast with prunes, polenta and Savoy cabbage

Ingredients

For 1 serving

• Duck breast150 g
• Prunes4
• Balsamic vinegar5 ml
• Polenta (cornmeal)50 g
• Savoy cabbage150 g
• Extra virgin olive oil6 g
• Saltto taste
• Black pepperto taste

Contains: sulphites,

In season: November – February

Method

1. Remove the tough outer leaves and central rib of the Savoy cabbage, wash the leaves and cut them into strips about 1 cm wide. Heat the oil in a frying pan over medium-low heat, add the cabbage with a splash of water and a pinch of salt, cover and braise for 15 minutes, until soft.
2. Meanwhile 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.
3. 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.
4. Wrap it in foil and let it rest for 5 minutes so it stays pink and juicy.
5. Chop the prunes and put them in the drained pan with the balsamic vinegar and a little water; cook over medium heat for 3 minutes, until the sauce is syrupy.
6. Slice the duck and serve it with the prune sauce, the polenta and the cabbage.