(6 servings)

For the Pears:

• 3 each firm Pears peeled
• 3 Tbsp Orange Blossom Honey
• 1/2 cup Chicken Broth

Halve, stem, and core the pears and slice each half into 3 or 4 pieces.  In a saute pan heat the honey just below smoking.  Add the pears spreading them in an even layer until browned.  Add the chicken broth and swirl as it reduces to a glaze.  Remove pears from heat and set aside.

For the Polenta:

• 1 cup Chicken Broth
• 1 cup Milk
• 3 Tbsp Extra Virgin Olive Oil
• 1 tsp each Salt & Pepper
• 3/4 cup Yellow Corn Meal

In a medium sauce pot bring the stock, milk, oil, and salt to a boil.  Remove from heat and vigorously whisk while slowly adding the cornmeal in a steady stream.  Return the mixture to low heat and stir until thick and creamy.  Add more stock if further cooking is required.

For the Duck:

• 4 each Duck Breasts, split, trimmed, & scored
• 1/2 cup Honey
• 2 Tbsp Balsamic Vinegar
• 2 tsp Dijon Mustard
• 1 tsp Minced Garlic
• 2 tsp each Kosher Salt & Pepper
• 1 Tbsp Fresh Lemon Juice

In a small mixing bowl whisk all above ingredients except the duck.  When well mixed, add duck and let marinate 20 minutes.  Pre-heat grill and place duck breasts skin down for approximately 3 minutes.  Then quarter turn the breast and cook an additional 3 minutes.  Turn breasts over and continue to cook a final 5 minutes.  Note: Due to the amount of fat on the breast watch for flare-ups.  Do not leave the grill while preparing.  Remove breasts from grill and let rest for 5 minutes.  Slice breasts on a diagonal.

To Serve:

• 3/4 cup Chopped Walnuts
• 8 oz. Gorgonzola Cheese, crumbled

Toss the sauteed pears together with the walnuts and cheese, spoon polenta onto small dishes and ladle pear mixture over.  Top polenta with sliced duck.  Serve and enjoy with the wines of Mezzacorona.

Executive Chef Jamie McFadden | Cuisiniers Catered Cuisine & Events

5470 Lake Howell Road, Winter Park, FL

www.cuisinierscater.com