Duck Confit with Creamy White Polenta and Brussel Sprouts
1 clove garlic, minced
1 medium onion, finely diced
3 cups water
2 cups milk
2 tbsp butter
Sea salt and freshly ground black pepper
500g brussel sprouts, trimmed and halved
2 pinches of
Preheat the oven to 200˚C. Remove duck legs from bag, scrape off excess fat (this can be saved for roast potatoes) and cook duck legs for 20-30 minutes or until skin is crispy.
Heat EVO in a heavy-based pot, add onion and garlic and cook over a low heat until translucent and golden. Add water, milk, butter, and a pinch of salt and bring to the boil. Sprinkle in polenta, whilst stirring in a constant circular motion with a whisk or wooden spoon (to prevent lumps and to stop the mixture from sticking). Stir vigorously for 1 minute, reduce heat and continue stirring for 3 minutes. Turn off the heat, stir for 2 more minutes then cover. Allow to steam for 15-20 minutes.
Blanch brussel sprouts in salted boiling water for 2 minutes. Drain, add a splash of EVO, chilli flakes, and almonds, season and toss together. Spoon polenta onto plates, top with confit duck and brussel sprouts and drizzle over the balsamic. Serve immediately.
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