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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. 

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