Pan Seared Duck Breast with Pickled Maine Rosehips, Mascarpone Polenta and Micro Green Salad

I love duck.  I actually learned how to perfectly cook duck breast from Gordon’s youtube video about a year ago.  My favorite way to serve this beautiful, rich protein is medium rare, sliced on the bias, and served with homemade pickled rosehips from Vinylhaven, ME, creamy Mascarpone Polenta and a Micro Green Salad.   No bananas about it www.flavorelevator.com🙂

Pan Seared Duck Breast with Pickled Maine Rosehips, Mascarpone Polenta and Micro Salad

Place seasoned breast skin side down in cold pan, turn to medium, render fat approx 5 min.

*Check back tomorrow for the complete recipe:)