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Ingredients
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Duck Confit and Accompaniments
Method
Preparation Instructions
Prepare Duck Confit
1. Preheat the oven to 225°F (107°C). 2. Rub the duck legs with salt and black pepper. Place them in a baking dish and add the garlic cloves and thyme. 3. Pour the duck fat over the legs until fully submerged. Cover with foil and cook in the oven for 6-8 hours, or until the meat is tender and easily pulls away from the bone.
Cook Polenta
1. In a saucepan, bring the vegetable broth to a boil. 2. Gradually whisk in the polenta, stirring continuously to prevent lumps. 3. Reduce heat to low and cook for about 20-25 minutes, stirring frequently, until thickened. Add salt to taste.
Roast Brussels Sprouts
1. Preheat the oven to 400°F (200°C). 2. Trim and halve the Brussels sprouts, toss with olive oil, salt, and pepper. 3. Roast in the oven for 20-25 minutes until crispy and golden.
Serve
1. Plate the polenta, top with duck confit, sautéed mushrooms, and roasted Brussels sprouts. 2. Drizzle with demi-glace and enjoy!
