What are the main ingredients in Classic Duck Confit & Polenta?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter

Classic Duck Confit & Polenta

Name: Classic Duck Confit & Polenta
Prep time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Butter

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

with green beans & a rosemary-infused sauce

Hands on Time: 25 - 40 minutes

Overall Time: 35 - 55 minutes

Download the Recipe for 2

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

Serves 1

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!

Free-range Confit Duck Leg - 1
Almonds - 10g
Green Beans - 80g
Garlic Clove - 1
Polenta - 75ml
Cake Flour - 5ml
Chicken Stock - 5ml
Fresh Rosemary - 3g
Golden Sultanas - 10g
Grated Italian-style Hard Cheese - 25ml
Crème Fraîche - 30ml

Download the Recipe

Serves 2

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!

Free-range Confit Duck Legs - 2
Almonds - 20g
Green Beans - 160g
Garlic Clove - 1
Polenta - 150ml
Cake Flour - 10ml
Chicken Stock - 10ml
Fresh Rosemary - 5g
Golden Sultanas - 20g
Grated Italian-style Hard Cheese - 50ml
Crème Fraîche - 60ml

Download the Recipe

Serves 3

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!

Free-range Confit Duck Legs - 3
Almonds - 30g
Green Beans - 240g
Garlic Cloves - 2
Polenta - 225ml
Cake Flour - 15ml
Chicken Stock - 15ml
Fresh Rosemary - 8g
Golden Sultanas - 30g
Grated Italian-style Hard Cheese - 75ml
Crème Fraîche - 85ml

Download the Recipe

Serves 4

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!