Magret, Confit & Sausage Of Liberty Duck Recipe
with huckleberry compote, a polenta cake and braised greens
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Ingredients
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Duck Preparation
Huckleberry Compote
Polenta Cake
Braised Greens
Method
Duck Preparation
- 1
Prepare the Duck
Season the duck breasts with salt and black pepper. In a skillet, render the duck fat over medium heat. Once hot, place the duck breasts skin-side down and cook for 6-8 minutes until the skin is crispy. Flip and cook for another 3-4 minutes. Remove from heat and let rest.
- 2
Make Duck Confit
Submerge the seasoned duck in duck fat and cook in a low oven (200°F/93°C) for 2-3 hours until tender. Remove from fat and set aside.
- 3
Prepare Sausage
Cook any Liberty duck sausage according to package instructions or by grilling until cooked through.
Huckleberry Compote
- 4
Polenta Cake
- 5
Cook the Polenta
In a pot, bring water to a boil and add salt. Gradually whisk in the polenta, stirring constantly. Reduce heat and cook until thickened, about 30 minutes. Stir in butter and parmesan cheese. Pour into a greased baking dish and let cool.
- 6
Bake the Cake
Once cooled, slice the polenta and bake in the oven at 350°F (175°C) for 15-20 minutes until golden.
Braised Greens
- 7
Braised Greens
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute. Add mixed greens and cook until wilted. Pour in vegetable broth, season with salt and pepper, and simmer for 10 minutes.