(0 item) - $0.00

You have no items in your shopping cart.

Duck Confit with Creamy White Polenta and Brussel Sprouts

Duck Confit with Creamy White Polenta and Brussel Sprouts

Duck Confit with Creamy White Polenta & Brussels Sprouts

Serves 6

6 legs Sabato duck confit
Extra virgin olive oil (EVO)
1 medium onion, finely diced
1 clove garlic, minced
3 cups water
2 cups milk
2 tbsp Lewis Road Creamery butter
Sea salt and freshly ground black pepper
1 cup Moretti white polenta
500g Brussels sprouts, trimmed and halved
2 pinches of Spice Trader chili flakes
¼ cup toasted Marcona Almonds
Giusti Riccardo balsamic
(to dress)

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 Brussels 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 Brussels sprouts and drizzle over the balsamic. Serve immediately. 


Please confirm that

you are 18 years or over.

If you're under 18 we can't

allow you to purchase alcohol.