Drunken Duck Breasts With Soft Polenta
4 boneless duck breast halves, 7 to 8 ounces each
2 teaspoons Adobo powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground white pepper
3 cups chicken stock
3/4 cup finely ground yellow cornmeal
1/3 cup sour cream
Freshly ground black pepper
1. With a sharp knife, trim the skin on the duck breasts to a thickness of 1/4 inch. Remove any skin or fat that hangs over the edge. Score the skin of each duck breast at 1/2-inch intervals, but do not cut into the flesh. In a small bowl, mix together the five-spice powder, salt, and pepper. Lightly coat both sides of the duck breasts with the seasonings.
2. In a large saucepan, bring the stock to a boil. Pour the cornmeal into the stock, whisking rapidly to avoid lumps. Reduce the heat to low and cook, stirring occasionally with a wooden spoon to prevent burning, for about 30 to 45 minutes. Stir in the sour cream. Season with salt and pepper to taste. Keep warm over low heat. Stir in more stock or water, if necessary, to maintain a soft consistency.
3. In a saucepan, stir together the sauce ingredients. Bring to a low simmer just prior to serving.
4. Grill the duck breasts, skin side down, over direct low heat (250° to 350°F), with the lid closed as much as possible, until the skin is golden brown and crisp, 7 to 8 minutes. Turn and grill until they are medium rare, 6 to 7 minutes more.
5. Remove the breasts from the grill. Allow to rest for 3 to 4 minutes. Slice thinly across wise. Serve warm with the sauce and the polenta.