Duck Recipe

Preparation Steps

1. 1

   Prepare the Duck Confit

   In a large pot, combine the duck legs with duck fat, minced garlic, rosemary, kosher salt, and black pepper. Ensure the duck legs are fully submerged in the fat.

2. 2

   Confit the Duck

   Cook the duck over low heat for about 2-3 hours, until the meat is tender and easily pulls apart. Once cooked, remove the duck legs from the fat and let them cool. Store in the refrigerator until ready to use.

3. 3

   Prepare the Polenta

   In a large saucepan, bring the water or chicken broth to a boil. Slowly whisk in the polenta, stirring constantly to avoid lumps. Reduce heat to low and cook for about 30 minutes, stirring frequently until creamy. Season with salt and pepper to taste.

4. 4

   Make the Tomato Ragu

   In a medium skillet, heat olive oil over medium heat. Add the cherry tomatoes and diced bell peppers, cooking until soft, about 5-7 minutes. Season with salt and pepper. Simmer for another 10 minutes until the sauce thickens slightly.

5. 5

   Sauté the Kale

   In another skillet, add a splash of olive oil and sauté the chopped kale over medium heat until wilted, about 5 minutes. Season with salt and pepper.

6. 6

   Reheat the Duck

   Before serving, reheat the duck confit in a preheated oven at 375°F (190°C) for about 15 minutes, or until heated through and crispy on the outside.

7. 7

   Serve the Dish

   On each plate, spoon a generous portion of polenta, top with the duck confit, and ladle on the tomato ragu. Add the sautéed kale on the side and garnish with Gordal olives.