Duck Two Ways Recipe
seared duck breast and duck leg confit, red cabbage + apple slaw, port wine reduction, mascarpone polenta
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Duck and Slaw
Port Wine Reduction
Mascarpone Polenta
Method
Duck Preparation
- 1
Duck Leg Confit
Season duck legs with salt and let them cure for 24 hours. Rinse and place in a pot covered with duck fat. Cook on low heat for about 2-3 hours until tender.
- 2
Seared Duck Breast
Score the skin of the duck breasts and season with salt and pepper. Sear in a hot pan skin-side down for about 6-7 minutes until crispy. Flip and cook for another 4-5 minutes to medium-rare. Let rest before slicing.
Slaw Preparation
- 3
In a large bowl, mix together the shredded red cabbage, julienned apple, and shredded carrot. In a separate bowl, whisk together apple cider vinegar, honey, salt, and pepper. Pour over the slaw and mix well.
Port Wine Reduction
- 4
Mascarpone Polenta
- 5
Bring water to a boil and slowly whisk in polenta. Cook according to package instructions, usually 20-30 minutes. Stir in mascarpone and Parmesan cheese, and season with salt and pepper.
