This dish is the ultimate indulgence. The duck confit is tender & rich, and sided with silky, creamy polenta. Add to that pan-fried garlicky green beans and a drizzle of rosemary & sultana sauce. We added a sprinkling of toasted almonds, not that this recipe needed any more elevating!
Classic Duck Confit & Polenta
Classic Duck Confit & Polenta
with green beans & a rosemary-infused sauce
Hands on Time: 25 - 40 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Almonds
- Cake Flour
- Chicken
- Chicken Stock
- Creme Fraiche
- Free-Range Confit Duck Leg
- Free-range Confit Duck Legs
- Fresh Rosemary
- Garlic Clove
- Garlic Cloves
- Golden Sultanas
- Grated Italian-style Hard Cheese
- Green Beans
- Polenta
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
CONFIT ROAST
Preheat the oven to 180°C. Place the duck leg in a roasting dish, along with all the fat from the packaging. Roast in the hot oven until warmed through, 20-25 minutes.
TOASTED NUTS
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GARLICKY GREENS
Return the pan to medium-high heat with a drizzle of oil. When hot, add the trimmed green beans and fry until starting to char, 4-5 minutes (shifting occasionally). In the final minute, add the grated garlic. Remove from the pan, season, and cover.
PREP THE Polenta
Boil the kettle. Bring a pot with 350ml of water to a boil for the Polenta.
ROSEMARY SAUCE
Return the pan to medium heat with 10g of butter. Once melted, vigorously whisk in the flour to form a roux. Cook out for 1-2 minutes (stirring constantly). Slowly whisk in 100ml of boiling water, the stock, the chopped rosemary (to taste), and the chopped sultanas. Stir until combined and slightly thickened, 1-3 minutes. If the sauce is too thick for your liking, add an extra splash of water. Season and cover.
CREAMY & DREAMY
When the pot of water is boiling, add ½ a tsp of salt to the pot. Slowly whisk in the Polenta until there are no lumps. Reduce the heat and cook until the polenta is soft and creamy, 5-8 minutes (whisking often). Remove from the heat and add a knob of butter, the grated cheese, the crème fraîche, and seasoning. Loosen with a splash of warm water, if necessary.
SERVICE, PLEASE!
Plate up the confit duck and drizzle over the rosemary sauce. Side with the creamy Polenta and the garlic green beans. Finish with a garnish of the toasted Almonds. Delicious, Chef!
CONFIT ROAST
Preheat the oven to 180°C. Place the duck legs in a roasting dish, along with all the fat from the packaging. Roast in the hot oven until warmed through, 20-25 minutes.
TOASTED NUTS
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GARLICKY GREENS
Return the pan to medium-high heat with a drizzle of oil. When hot, add the trimmed green beans and fry until starting to char, 5-6 minutes (shifting occasionally). In the final minute, add the grated garlic. Remove from the pan, season, and cover.
PREP THE Polenta
Boil the kettle. Bring a pot with 700ml of water to a boil for the Polenta.
ROSEMARY SAUCE
Return the pan to medium heat with 20g of butter. Once melted, vigorously whisk in the flour to form a roux. Cook out for 1-2 minutes (stirring constantly). Slowly whisk in 200ml of boiling water, the stock, the chopped rosemary (to taste), and the chopped sultanas. Stir until combined and slightly thickened, 1-3 minutes. If the sauce is too thick for your liking, add an extra splash of water. Season and cover.
CREAMY & DREAMY
When the pot of water is boiling, add 1 tsp of salt to the pot. Slowly whisk in the Polenta until there are no lumps. Reduce the heat and cook until the polenta is soft and creamy, 5-8 minutes (whisking often). Remove from the heat and add a knob of butter, the grated cheese, the crème fraîche, and seasoning. Loosen with a splash of warm water, if necessary.
SERVICE, PLEASE!
Plate up the confit duck and drizzle over the rosemary sauce. Side with the creamy Polenta and the garlic green beans. Finish with a garnish of the toasted Almonds. Delicious, Chef!
CONFIT ROAST
Preheat the oven to 180°C. Place the duck legs in a roasting dish, along with all the fat from the packaging. Roast in the hot oven until warmed through, 20-25 minutes.
TOASTED NUTS
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GARLICKY GREENS
Return the pan to medium-high heat with a drizzle of oil. When hot, add the trimmed green beans and fry until starting to char, 5-6 minutes (shifting occasionally). In the final minute, add the grated garlic. Remove from the pan, season, and cover.
PREP THE Polenta
Boil the kettle. Bring a pot with 1L of water to a boil for the Polenta.
ROSEMARY SAUCE
Return the pan to medium heat with 30g of butter. Once melted, vigorously whisk in the flour to form a roux. Cook out for 1-2 minutes (stirring constantly). Slowly whisk in 300ml of boiling water, the stock, the chopped rosemary (to taste), and the chopped sultanas. Stir until combined and slightly thickened, 1-3 minutes. If the sauce is too thick for your liking, add an extra splash of water. Season and cover.
CREAMY & DREAMY
When the pot of water is boiling, add 1½ tsp of salt to the pot. Slowly whisk in the Polenta until there are no lumps. Reduce the heat and cook until the polenta is soft and creamy, 8-10 minutes (whisking often). Remove from the heat and add a knob of butter, the grated cheese, the crème fraîche, and seasoning. Loosen with a splash of warm water, if necessary.
SERVICE, PLEASE!
Plate up the confit duck and drizzle over the rosemary sauce. Side with the creamy Polenta and the garlic green beans. Finish with a garnish of the toasted Almonds. Delicious, Chef!
CONFIT ROAST
Preheat the oven to 180°C. Place the duck legs in a roasting dish, along with all the fat from the packaging. Roast in the hot oven until warmed through, 20-25 minutes.
TOASTED NUTS
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GARLICKY GREENS
Return the pan to medium-high heat with a drizzle of oil. When hot, add the trimmed green beans and fry until starting to char, 6-7 minutes (shifting occasionally). In the final minute, add the grated garlic. Remove from the pan, season, and cover.
PREP THE Polenta
Boil the kettle. Bring a pot with 1.4L of water to a boil for the Polenta.
ROSEMARY SAUCE
Return the pan to medium heat with 40g of butter. Once melted, vigorously whisk in the flour to form a roux. Cook out for 1-2 minutes (stirring constantly). Slowly whisk in 400ml of boiling water, the stock, the chopped rosemary (to taste), and the chopped sultanas. Stir until combined and slightly thickened, 1-3 minutes. If the sauce is too thick for your liking, add an extra splash of water. Season and cover.
CREAMY & DREAMY
When the pot of water is boiling, add 1 tbsp of salt to the pot. Slowly whisk in the Polenta until there are no lumps. Reduce the heat and cook until the polenta is soft and creamy, 8-10 minutes (whisking often). Remove from the heat and add a knob of butter, the grated cheese, the crème fraîche, and seasoning. Loosen with a splash of warm water, if necessary.
SERVICE, PLEASE!
Plate up the confit duck and drizzle over the rosemary sauce. Side with the creamy Polenta and the garlic green beans. Finish with a garnish of the toasted Almonds. Delicious, Chef!
Frequently Asked Questions
What is the preparation time for Classic Duck Confit & Polenta?
The preparation time for Classic Duck Confit & Polenta with green beans & a rosemary-infused sauce is between 25 and 40 minutes.
What is the total time required to make Classic Duck Confit & Polenta with green beans & a rosemary-infused sauce?
The total time required to make Classic Duck Confit & Polenta with green beans & a rosemary-infused sauce is between 35 and 55 minutes.
How many servings does Classic Duck Confit & Polenta provide?
4 servings
What are the main ingredients in Classic Duck Confit & Polenta?
Almonds, Cake Flour, Chicken, Chicken Stock, Creme Fraiche, Free-Range Confit Duck Leg, Free-range Confit Duck Legs, Fresh Rosemary, Garlic Clove, Garlic Cloves, Golden Sultanas, Grated Italian-style Hard Cheese, Green Beans, Polenta
What is the nutritional information of Classic Duck Confit & Polenta?
Calories: 1159, Carbs: 64 grams, Fat: grams, Protein: 29.7 grams, Sugar: 12.4 grams, Salt: 3334 grams
How do I prepare Classic Duck Confit & Polenta?
CONFIT ROAST: Preheat the oven to 180°C. Place the duck legs in a roasting dish, along with all the fat from the packaging. Roast in the hot oven until warmed through, 20-25 minutes. TOASTED NUTS: Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. PREP THE POLENTA: Boil the kettle. Bring a pot with 700ml of water to a boil for the polenta. CREAMY & DREAMY: When the pot of water is boiling, add 1 tsp of salt to the pot. Slowly whisk in the polenta until there are no lumps. Reduce the heat and cook until the polenta is soft and creamy, 5-8 minutes (whisking often). Remove from the heat and add a knob of butter, the grated cheese, the crème fraîche, and seasoning. Loosen with a splash of warm water, if necessary. SERVICE, PLEASE!: Plate up the confit duck and drizzle over the rosemary sauce. Side with the creamy polenta and the garlic green beans. Finish with a garnish of the toasted almonds. Delicious, Chef! ROSEMARY SAUCE: Return the pan to medium heat with 20g of butter. Once melted, vigorously whisk in the flour to form a roux. Cook out for 1-2 minutes (stirring constantly). Slowly whisk in 200ml of boiling water, the stock, the chopped rosemary (to taste), and the chopped sultanas. Stir until combined and slightly thickened, 1-3 minutes. If the sauce is too thick for your liking, add an extra splash of water. Season and cover. GARLICKY GREENS: Return the pan to medium-high heat with a drizzle of oil. When hot, add the trimmed green beans and fry until starting to char, 5-6 minutes (shifting occasionally). In the final minute, add the grated garlic. Remove from the pan, season, and cover.
What should be prepared from my kitchen to make Classic Duck Confit & Polenta?
Almonds, Cake Flour, Chicken, Chicken Stock, Creme Fraiche, Free-Range Confit Duck Leg, Free-range Confit Duck Legs, Fresh Rosemary, Garlic Clove, Garlic Cloves, Golden Sultanas, Grated Italian-style Hard Cheese, Green Beans, Polenta
How many calories does Classic Duck Confit & Polenta have?
1159 calories
How much fat content does Classic Duck Confit & Polenta have?
grams
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