Chocolate extremist and head Chef at Gü, Fred Ponnavoy has developed a delicious duck recipe dish that combines chocolate with an indulgent savoury and sweet surprise. Whether you hate it or ‘heart it’, Valentine’s Day is just a few short sleeps away. Finish with a Gü Hot Chocolate Souffle for a melt in the middle mouth-watering surprise.  

What You’ll Need:

• 250ml milk
• 40g quick-cook polenta
• Salt and freshly ground black pepper
• 2 duck breasts (about 200g each)
• ½ radicchio or 1 baby gem lettuce, cut in half lengthways, or wide strips of Swiss chard leaves
• 1tbsp olive oil

For the sauce

• 1tbsp caster sugar
• 1½tbsp red wine vinegar
• 100ml orange juice
• 200ml hot chicken stock
• 25g dark chocolate (about 50% cocoa solids), chopped
• Finely grated zest of ¼ orange
• 15g unsalted butter

What To Do:

• To make the sauce, first tip the sugar into a deep saucepan and add 1 tablespoon of water. Heat gently for 3-4 minutes without stirring until the sugar has dissolved and turned a golden brown colour. Carefully (because it will splutter), pour in the red wine vinegar, let it bubble and then reduce by half. Add the orange juice and stock and let it reduce again, this time by more than half, and set aside
• Pour the milk into a large saucepan and bring to the boil. Add the polenta in a steady stream, whisking continuously until it thickens and then continue stirring for a further minute. Remove the pan from the heat, season with salt and pepper, cover and set aside
• Season the duck breasts on both sides, then sear, skin-side down in a large frying pan or griddle pan over a high heat. Cook for 8-9 minutes on each side (slightly less if you want the duck rarer, or slightly more if you like it more well cooked). Set aside in a warm place for 10 minutes to rest
• Drizzle the radicchio, baby gem lettuce or Swiss chard with the oil, season and place on a griddle pan or frying pan. Cook for only about 30 seconds on each side or until just wilted
• Return the pan of sauce to the heat and bring it back to the boil. Finish the sauce by whisking in the chocolate, orange zest and the butter and season
• Divide the polenta between 2 warmed soup plates and add the wilted leaves. Slice each duck breast and place on top, then spoon over some chocolate sauce and serve immediately

Gü tip:

Go to a good butcher and buy pigeon or guinea fowl breasts as an alternative to the duck. Some steamed green beans instead of the radicchio also work well, as does good old mashed potato in place of the polenta

Recipe from www.gupuds.com.