{"id":1958,"date":"2023-03-29T08:24:22","date_gmt":"2023-03-29T07:24:22","guid":{"rendered":"https:\/\/lamaisondelava.wpengine.com\/recettes\/confit-of-duck-and-polenta\/"},"modified":"2023-06-06T12:42:45","modified_gmt":"2023-06-06T11:42:45","slug":"confit-of-duck-and-polenta","status":"publish","type":"recettes","link":"https:\/\/www.lamaisondelavachequirit.com\/en\/recettes\/confit-of-duck-and-polenta\/","title":{"rendered":"Confit of duck and polenta"},"content":{"rendered":"\n
Ingredients<\/h2>\n\n
– 4 duck legs confit – 15 cl hazelnut oil– 1 onion– 1 clove of garlic– 15 cl of red wine– 1 pinch of 4 spices – 25 cl of duck (or poultry) stock– 2 c. tablespoons of crushed flat-leaf parsley<\/p>\n\n
Polenta– 150 g medium polenta– 15 g of butter– 1 shallot– 60 cl of chicken stock– 6 servings of The Laughing Cow – 12 cherry tomatoes– rosemary branches<\/p>\n\n
Preparation<\/h2>\n\n\n
Heat the hazelnut oil and caramelize the minced onion and garlic. Add the crumbled duck meat. Season with salt and 4 spices, then add the red wine and broth and bake uncovered for 40 minutes, stirring regularly. Remove from the oven and add the crushed flat-leaf parsley. Mold in a jar.<\/li>\n\n\n\n
In a saucepan, sweat the chopped shallot in butter. Add the polenta and then the broth. Season and bring to a boil. Cover and bake at 190\u00b0C for 20 minutes. Remove from oven and let rise covered for 5 minutes. Add The Laughing Cow and mould on the duck confit.<\/li>\n\n\n\n
Finish with the roasted cherry tomatoes and a sprig of rosemary.<\/li>\n<\/ol>\n\n