Chocolate is fascinating as an ingredient. Smooth, buttery texture. Sweet, sensuous flavor. But, those of us who COOK, but can't BAKE (yours truly) have no use of it other than as a forbidden snack.
However...
A few months ago, I learned of a contest asking participants to use chocolate as an ingredient in savory dishes. Flummoxed at first, wondering why anyone would want to mix the two, I decided to take on the challenge and come up with a few dishes. In the coming days, I'll share them all with you. Here's the first one out of the gate:
Roasted Duck Breasts with Cacao Polenta and Chocolate Gastrique
Polenta:
2 Tbsp. – Roasted Cacao Nibs
2 1/2 Cups – Water
1 Tbsp. – Olive oil
1 tsp. – Smoked sea salt
½ Cup – Polenta
1 Tbsp. – Unsalted butter
Mushroom Ragout:
3 – Shallots, large, thinly sliced
4 Tbsp. – Unsalted butter
4 Tbsp. – Olive oil
1 1/2 pounds – Mushrooms (preferably shiitake and crimini), sliced
1 tsp. – Kosher salt
1 Cup – Beef broth
1/3 Cup – Heavy whipping cream
1/3 Cup – Cilantro, coarsely chopped
Duck:
4 – Duck breasts, trimmed
Freshly ground black pepper
2 Tbsp. – Olive oil
Gastrique
¼ Cup – Brown sugar
½ Cup – Water
¼ Cup – Red wine vinegar
2 oz. – 70% Cacao Bittersweet Chocolate
Polenta:
Using a food processor or coffee grinder, grind cacao nibs to a fine powder. Add cacao nib powder, water, oil and smoked sea salt to a large saucepan and bring to a boil. Pouring in a steady stream, whisk in polenta. Continue to whisk and cook over medium heat about two minutes. Turn heat to low and simmer, stirring frequently, for 45 minutes or until thick and pulling away from the sides of the pan. Remove from heat, stir in butter and pour into a shallow baking sheet and set aside to cool.
Mushroom Ragout:
In a large skillet, melt the butter with the oil on medium heat and add the shallots. Cook for about five minutes, or until softened. Add the mushrooms and salt, then turn heat to medium-high. Cook for about ten minutes, stirring often, until browned. Turn the heat to low, add the broth and stir, cooking for about a minute. Remove from heat, stir in whipping cream and cilantro. Turn heat back to low when almost ready to serve.
For duck:
Score the duck skin without cutting into the flesh. Rub with the pepper. Heat the olive oil on medium-high heat in a large skillet and place duck thick-side-down in the pan. Cover and cook for ten minutes. Turn and cook (covered) for an additional 15 minutes or until done.
Transfer duck to cutting board. Let rest 5 minutes while broiling the polenta.
Gastrique:
Add the sugar, water and vinegar to a small saucepan. Bring to a boil, then reduce heat to low. Break the chocolate into small chunks and add a few bits at a time, stirring to melt completely.
To Serve:
Broil the polenta for about three minutes, or until dark golden brown and sizzling. Using a pizza cutter, slice the polenta into four portions.
Thinly slice each duck breast crosswise on a slight diagonal. Arrange each portion of polenta on four plates. Spoon mushroom ragout onto the center of the polenta, then top with slices of duck breast. Drizzle sauce over the duck and serve.
