Confit of duck and polenta


  1. Heat the hazelnut oil and caramelise the chopped onion and garlic. Add the crumbled duck meat. Season with salt and 4 spices and add the red wine and stock.
    Bake uncovered for 40 minutes, stirring regularly. Remove from the oven and add the crushed flat-leaf parsley. Mould in a jar.
  2. In a saucepan, sweat the chopped shallot in butter. Add the polenta and the stock. Season and bring to the boil. Cover and bake at 190°C for 20 minutes. Remove from the oven and leave to swell for 5 minutes. Add the Laughing Cow and mould onto the duck confit.
  3. Finish with the roasted cherry tomatoes and a sprig of rosemary.

Practical informations