Servings: 4
Prep time: 25 minutes
Cook time: About 45 minutes
Resting time: 2 hours (polenta)
Ingredients
For the duck and prune sauce
- 4 duck confit legs
- 16 California prunes
- 1 onion, thinly sliced
- 45 ml (3 tablespoons) olive oil
- 2 cloves garlic, minced
- 125 ml (½ cup) spiced rum
- 250 ml (1 cup) veal stock
- 60 ml (4 tablespoons) white wine vinegar
- 250 ml (1 cup) 35% cooking cream
- Salt and pepper, to taste
For the polenta
- 500 ml (2 cups) 2% milk
- 250 ml (1 cup) 35% cream
- 500 ml (2 cups) low-sodium chicken broth
- 2 cloves garlic, minced
- 2 sprigs thyme
- 250 ml (1 cup) fine cornmeal
- 45 ml (3 tablespoons) butter
- 125 ml (½ cup) Parmigiano Reggiano, grated
- Salt and pepper, to taste
For the Brussels sprouts
- 1 L (4 cups) Brussels sprouts
- 125 ml (½ cup) Parmesan, grated
- 1 clove garlic, pureed
- 45 ml (3 tablespoons) maple syrup
- Salt and pepper, to taste
- Vegetable oil, for frying
Preparation
The Polenta
- In a saucepan, bring the milk, cream, chicken broth, garlic, and thyme sprigs to a boil. Season with salt and pepper.
- Remove the thyme sprigs. Reduce the heat to very low, then gradually sprinkle in the cornmeal, stirring constantly for about 10 minutes, or until it has absorbed the liquid and is fully cooked.
- Remove from the heat and stir in the butter and Parmesan. Adjust the seasoning.
- Spread the polenta onto a baking sheet lined with plastic wrap, about 5 to 6 cm (2 to 2 ½ in.) thick. Let cool, then refrigerate for at least 2 hours.
- Once the polenta is firm, cut it into 4 portions.
- Preheat the oven to 190°C (375°F), with the rack in the center.
- Place the polenta portions on a baking sheet lined with parchment paper or a silicone baking mat. Bake for about 15 minutes, until they are piping hot.
Duck with Prune Sauce
- Preheat the oven to 180 °C (350 °F), with the rack in the center.
- Chop 8 prunes into small pieces and cut the other 8 in half. Set aside.
- In a hot skillet, sauté the onion in olive oil for 4 to 5 minutes, until translucent.
- Add the garlic and the prunes cut into small pieces. Deglaze with the spiced rum and let it reduce until almost dry.
- Add the veal stock and white wine vinegar. Let it reduce by half.
- Place the confit duck legs on a baking sheet lined with parchment paper or a silicone baking mat. Brush them with a little sauce, then bake for about 20 minutes, until they are thoroughly heated through.
- Meanwhile, add the cream and the halved prunes to the remaining sauce. Simmer over low heat until ready to serve. Adjust the seasoning.
Brussels Sprouts
- Preheat the oil in the deep fryer to 190 °C (375 °F).
- Wash the Brussels sprouts and cut them into quarters.
- Place the Brussels sprouts in the hot oil and fry for 3 to 4 minutes, or until they are golden brown. Work in batches, if necessary.
- Remove the Brussels sprouts from the fryer and place them on paper towels to drain off excess oil.
- Transfer the Brussels sprouts to a bowl. Season lightly with salt and pepper, then add the garlic, maple syrup, and Parmesan. Toss gently to coat evenly.
