Crispy duck medallions with roasted red pepper coulis

For the medallions:

• 4 duck breasts, boneless and skinless
• 1 cup cornstarch
• 1/2 cup cornmeal
• 1 tsp. salt
• 1/2 tsp. pepper
• 1 1/2 cups buttermilk
• peanut oil

For the coulis:

• 2 red bell peppers
• 1/4 cup extra virgin olive oil
• 1 clove garlic, minced
• 2 tbsp. balsamic vinegar
• 1 tsp. brown sugar
• 1 tbsp. fresh rosemary, minced
• salt and pepper, to taste

Make the coulis: Place red bell peppers onto a sheet pan covered with foil. Broil peppers until they are completely charred on all sides, then wrap them up in the piece of foil covering the sheet pan. Allow the peppers to cool approximately 20 minutes. Now remove all charred skin from the peppers as well as their stems and seeds. Place peppers, olive oil, garlic, vinegar, brown sugar, and rosemary into the bowl of a food processor. Process the pepper mixture until completely pureed. Season to taste with salt and pepper. Makes approximately 1 1/2 cups coulis.

Make the medallions: Pound the duck breasts between two sheets of waxed paper or baking parchment until flattened to approximately 1/4-inch thick. Cut each breast into quarters. Coat all pieces of duck with buttermilk, then dip them into the cornstarch mixture until evenly coated. Set breaded pieces aside. Pour enough peanut oil into a large non-stick sauté pan to fully coat the bottom, turn heat to medium-high. When oil is hot, fry the medallions about two minutes per side or until nicely browned. Remove to a large plate covered with paper towels. Keep medallions in a warm oven until all are cooked. Arrange the medallions on a large, heated platter. Place a small spoonful of coulis on each medallion and serve immediately. Makes 16 medallion, 2 each for 8 guests.