Lacquered duck breast in orange-ginger sauce with polenta stars and Thai asparagus

Ingredients for 4 servings:

• 2 duck breasts
• 1 tbsp balsamic vinegar
• 1 tbsp honey
• 1 tbsp soy sauce
• 2 orange(s), ripe, the juice
• 2 pinch(s) ginger, freshly grated
• 100 ml sauce (brown base sauce, gravy)
• 150 g corn semolina
• 500 ml water / broth
• 30 g butter
• 50 g Parmesan, fresh
• 1 pinch(s) of turmeric
• 1 bunch asparagus (Thai asparagus)
• 1 tbsp butter
• oil
• nutmeg
• salt and pepper

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Remove any tendons from the duck breasts and make cross-shaped cuts in the skin-side down. Brown both sides in a pan with oil and cook skin-side down in the oven at 160°C for about 14 minutes with fan-assisted oven. Then turn over, turn on the top heat, and brush the skin-side of the duck breast with the glaze made from honey, vinegar, and soy sauce. Remove after two to three minutes and let rest briefly before serving. Season. Squeeze the orange. Reduce the orange juice with the ginger in a saucepan and add the brown sauce. Let it reduce a little longer, if necessary. Bring the water/stock, butter, and turmeric to a boil. Slowly add the cornmeal, stirring constantly, until the mixture thickens. Add the grated cheese and let it swell/swell a little. Season with nutmeg, if desired. Rub a shallow dish with a little butter, fill the warm mixture with a depth of 2-3 cm, and smooth it out. Chill. Later, turn out the asparagus, cut out stars, and fry them in a pan with a little butter. Trim the asparagus and fry briefly in a pan with a little butter. Season with salt, pepper, and nutmeg. To serve: Place the asparagus on a plate and arrange the polenta stars on top. Slice the duck breast and place it on top of the asparagus, then drizzle with the sauce. Enjoy!