Smoked Duck Polenta with Blackberry and Herb Sauce

Serves 8-10

11/4 qts. Vegetable or chicken stock
1/2 t. salt
1/2 lb. polenta
1 oz. butter
2 oz. parmesan cheese
1 lb. smoked duck breast, cut into small dice
2 T. each fresh chives, parsley and rosemary

Bring the stock and salt to a boil in a heavy pot. Add the polenta to the boiling stock in a thin stream, stirring constantly. Reduce heat to low and cook polenta stirring occasionally for about 15-20 minutes. Remove from heat and add the remaining ingredients. Place in pan and allow to cool. Refrigerate for at least 8 hours. Cut polenta into shape and grill on a medium-hot grill until heated through. Serve with sauce.

Blackberry Herb Sauce

1/2 lb. fresh blackberries
4 oz. water
4-6 oz. sugar, depends on the sweetness of the berries, you possibly could omit altogether
Juice from 1 lemon
3 T. cornstarch, mixed with cold water
3 T. fresh rosemary, chopped fine

Mix first 3 ingredients together in pot, bring to a boil. Thicken with cornstarch and puree and strain. Add lemon juice, rosemary and serve over polenta.