Seared Duck Breast with Balsamic Raspberry Gastrique and Coconut Milk Polenta

Recently I received an adorable package from The Artisanal Kitchen with samples of their award-winning authentic Modena Aged Balsamic Vinegar, accompanied by an excellent quality extra virgin olive oil and a tiny jar of organic raspberry jam.



I decided to use all three of the samples to make a fabulous meal of a Seared Duck Breast with Balsamic Raspberry Gastrique and Coconut Milk Polenta.

To prepare this dish, simply reduce balsamic vinegar combined with raspberry jam by about two-thirds, until the mixture is syrupy. Pour over the thinly sliced pan-seared duck breast. Polenta prepared with coconut milk (using coconut milk instead of water or stock) is an excellent side dish to compliment both the duck and the balsamic raspberry gastrique.