Duck leg confit with California Prune and spiced rum, gourmet polenta, and fried brussels sprouts

Recipe by chef Jonathan Garnier

Servings: 4 Portions
Prep Time:
Cook Time:

Ingredients

Duck

  • 4 duck confit legs (often vacuum-packed or frozen)
  • 16 California prunes
  • 1 onion, thinly sliced
  • 45 ml (3 tbsp.) olive oil
  • 2 garlic cloves, minced
  • 125 ml (1/2 cup) spiced rum
  • 250 ml (1 cup) veal stock
  • 60 ml (4 tbsp.) white wine vinegar
  • 250 ml (1 cup) 35% cooking cream
  • Salt and pepper to taste

Polenta

  • 500 ml (1 cup) 2% milk
  • 250 ml (1 cup) 35% cream
  • 500 ml (2 cups) low-salt chicken broth
  • 2 cloves garlic, peeled, minced
  • 2 sprigs thyme
  • 250 ml (1 cup) fine cornmeal
  • 45 ml (3 tablespoons) butter
  • 125 ml (1/2 cup) Reggiano Parmesan, grated
  • Salt and pepper to taste

Brussels sprouts

  • 1 l (4 cups) Brussels sprouts
  • 125 ml (1/2 cup) grated Parmesan cheese
  • 1 clove garlic, puréed
  • 45 ml (3 tbsp.) maple syrup
  • Salt and pepper to taste

Directions

Duck

  1. Preheat oven, rack in center, to 180°C (350°F).
  2. Cut 8 California prunes into small pieces. Halve remaining prunes.
  3. In a hot skillet, sauté onion in a little olive oil, 4 to 5 minutes.
  4. Add garlic, California prunes cut into small pieces, deglaze with rum and reduce until evaporated.
  5. Then add the veal stock and vinegar and reduce by half.
  6. Place the duck legs on an ovenproof tray lined with parchment paper or a silicone mat, brush with a little of the sauce mixture and bake for 20 minutes.
  7. Meanwhile, add the cream and remaining halved prunes to the remaining sauce and simmer over low heat until ready to serve. Check seasoning.
  8. Place a duck leg on each plate and top generously with the prepared sauce.

Polenta

  1. In a saucepan, bring milk, cream, broth, garlic, thyme, salt and pepper to a boil.
  2. Over very low heat, pour in the cornmeal, stirring constantly for about 10 minutes, just long enough for the cornmeal to absorb the liquid.
  3. Remove from the heat and stir in the butter and Parmesan. Season with salt and pepper.
  4. Spread out the polenta on a baking sheet covered with cling film. Flatten to a thickness of around 5 to 6 cm (2 to 2.5 in.). Refrigerate for at least 2 hours.
  5. Cut into portions.
  6. Preheat oven, rack in center, to 190°C (375°F).
  7. On a baking sheet lined with parchment paper or a silicone mat, arrange the polenta portions and bake for 15 minutes.

Brussels sprouts

  1. Preheat fryer oil to 190°C (375°F).
  2. Clean Brussels sprouts and cut into 4 pieces.
  3. Plunge them into the deep fryer for 3 to 4 minutes, or until nicely coloured.
  4. Place browned Brussels sprouts on paper towels.
  5. In a bowl, lightly season Brussels sprouts with salt and pepper, add garlic, maple syrup and Parmesan and toss to coat.

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