Serves 4

4 cup water
1 bay leaf
1 cup La Grande Ruota Quick Cook Yellow Polenta
50g butter
30g Parmigiano Reggiano, grated
Rosemary to garnish, chopped
Chives to garnish, chopped
Salt to taste

Heat the water and bay leaf in a small pot until it comes to a boil. Slowly whisk in the polenta and continue to whisk over a high heat until the polenta begins to thicken. Turn down to a low heat and cook for 8 minutes until smooth and thickened.

Once the polenta has been cooked, add butter and Parmigiano Reggiano. Season to taste and finish with rosemary and chives. Set aside until ready to serve.

Pickling Liquid:
250ml Forum Chardonnay vinegar
170ml water
100g sugar
1 bay leaf
½ tsp Spice Trader black peppercorns
½ tsp Spice Trader juniper berries      
1 shallot, finely sliced
6 to 7 figs, quartered
1/4 cup extra virgin olive oil (EVO)

Heat the vinegar, water, sugar, bay leaf, peppercorns and juniper berries in a small pot until it comes to a boil. Remove from heat and rest for 5 minutes.

In a bowl add shallots and strain the liquid over bowl. Add figs and EVO to the poaching liquid and leave to infuse for 1 hour. Set aside until ready to serve.

Duck Breasts:
4 Gameford Lodge duck breasts
200g shiitake mushrooms, thickly sliced
100g wood ear or oyster mushrooms, thickly sliced
100ml chicken stock
1Tbsp Zany Zeus mascarpone
Micro watercress to garnish

Preheat oven to 180°C 

Season the duck skin with salt and place on a pan skin side down. Heat slowly for 5–6 minutes to render off the fat. Drain and reserve the duck fat. Turn the duck breast over to sear for 1 minute, place pan in the oven for 7-8 minutes. Remove from the oven and rest for 5 minutes before slicing.

Sauté the shiitake mushrooms in reserved duck fat for 4 minutes, add wood ear mushrooms and cook for 1-2 minutes before deglazing with stock. Reduce the stock until slightly thickened and shiny. Stir in the mascarpone and remove from the heat.

To serve:
Spoon the polenta in the middle of a bowl, place the sliced duck breast in the middle of the polenta, spoon the mushrooms around and top with the pickled figs.

Garnish with watercress and serve.

Recipe by Michael Meredith



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