Polenta With Duck Confit Recipe

Cooking Instructions

1. 1

   Prepare the Balsamic Gastrique

   In a small saucepan, combine balsamic vinegar and sugar. Bring to a simmer over medium heat and cook until reduced by half and slightly thickened, about 10 minutes. Set aside.

2. 2

   Cook the Polenta

   In a medium saucepan, bring 4 cups of water to a boil. Add salt and slowly whisk in the polenta. Reduce heat to low and cook, stirring frequently, until thickened (about 30 minutes). Remove from heat and set aside.

3. 3

   Sauté the Mushrooms

   In a large skillet, heat olive oil over medium heat. Add mixed mushrooms and sauté until golden and tender, about 8-10 minutes. Season with salt and black pepper.

4. 4

   Prepare the Duck Confit

   If using store-bought duck confit, heat it in a small pan over low heat until warmed through. If preparing from scratch, follow your preferred method for confiting duck.

5. 5

   Fry the Sage Leaves

   In a small pan, heat a bit of olive oil over medium heat. Add sage leaves and fry until crispy, about 1-2 minutes. Remove and drain on paper towels.

6. 6

   Assemble the Dish

   On a plate, spoon the polenta as a base. Top with sautéed mushrooms and a duck confit leg. Drizzle with roasted game jus and balsamic gastrique. Garnish with fried sage leaves.