Some recipes are weeknight favorites. Others are worth slowing down for. This elegant dish falls firmly into the latter category. Rich duck confit, crisp-skinned duck breast, creamy rosemary polenta, earthy braised kale, and a drizzle of pomegranate molasses come together in a meal that’s as satisfying to prepare as it is to serve. While the recipe requires a bit of planning, many of the components can be made in advance, making it an ideal project for a special occasion. Pour a glass of Knights Bridge Christobel Cabernet Sauvignon and gather around the table for one of food and wine’s most enduring pairings.
Liberty Duck Confit with Crispy Duck Breast, Rosemary Polenta & Braised Dinosaur Kale
Pair with Knights Bridge Christobel Cabernet Sauvignon
Serves 4
Duck Confit
INGREDIENTS
- 4 Liberty duck legs (thighs attached), about 1¾ pounds
- ½ cup kosher salt
- 1 tablespoon sugar
- 5 fresh thyme sprigs
- 1 teaspoon fennel seeds
- 1 teaspoon black peppercorns
- 1 teaspoon juniper berries
- 1 bay leaf
- 5 cups rendered duck fat, melted
PREPARATION
In a small bowl, combine the kosher salt, sugar, thyme, fennel seeds, peppercorns, juniper berries, and bay leaf. Arrange the duck legs in a single layer in a 9 x 13-inch baking dish. Evenly coat both sides with the curing mixture, then sprinkle any remaining mixture over the top. Cover tightly with plastic wrap, place a small weight on top to gently press the duck, and refrigerate overnight. Preheat the oven to 275°F. Rinse the duck legs under cool running water and pat dry thoroughly. Return them to the baking dish and pour the melted duck fat over the legs until completely submerged. Cover tightly with aluminum foil and bake for 2½ to 3 hours, or until the meat is very tender and nearly falling from the bone. Transfer the duck legs and duck fat to an airtight container, ensuring the legs remain fully submerged. Refrigerate for up to six months.
Duck Breasts
INGREDIENTS
- 2 Liberty duck breasts
- Rice bran oil
- Kosher salt
PREPARATION
Heat a 12-inch sauté pan over medium-high heat and add a small amount of rice bran oil. Season both sides of the duck breasts with salt. Place them skin-side down in the pan and immediately reduce the heat to medium-low. Cook slowly for 10 to 12 minutes, until the skin is deeply golden and crisp. Turn the breasts over, increase the heat to medium-high, and cook for an additional 2 minutes, or until the internal temperature reaches 136°F to 140°F for medium-rare to medium. Transfer to a cutting board, tent with foil, and allow to rest for 5 minutes before slicing.
Rosemary Polenta
INGREDIENTS
- 3 cups water
- 1½ teaspoons kosher salt
- 1 cup Bob’s Red Mill polenta
- 1 sprig rosemary, leaves picked and finely chopped
- 8 ounces stracciatella cheese
- 1 teaspoon coarsely ground black pepper
- Butter, for brushing
PREPARATION
Bring the water and salt to a boil in a medium saucepan. Slowly whisk in the polenta, reduce the heat to a simmer, cover, and cook for 7 minutes, stirring occasionally. Remove from the heat and stir in the rosemary, stracciatella, and black pepper. Line a quarter-sheet pan with parchment paper and lightly coat with cooking spray. Pour in the polenta and spread evenly. Allow to cool to room temperature, then refrigerate for at least 2 hours or overnight. When ready to serve, cut into the desired shape, brush lightly with butter, and bake at 350°F for 20 to 30 minutes, or until lightly golden.
Braised Dinosaur Kale
INGREDIENTS
- 2 tablespoons duck fat
- 1 bunch dinosaur kale, stems removed and leaves cut into 1-inch pieces
- 2 garlic cloves, thinly sliced
- 1 tablespoon red wine vinegar
- Salt and freshly ground black pepper
PREPARATION
Heat the duck fat in a large sauté pan over high heat until just smoking. Add the garlic and cook until lightly golden and fragrant. Add the kale and sauté for about 3 minutes, stirring frequently. Pour in ¼ cup water, cover, and cook for another 3 minutes. Remove the lid and continue cooking until the water has evaporated. Stir in the red wine vinegar and season with salt and pepper. Keep warm until serving.
To Serve
INGREDIENTS
- Carlo pomegranate molasses
Chef’s Note: For the pomegranate molasses, try to get the Carlo brand as it is well-balanced and other brands can be too acidic.
PREPARATION
Warm 4 plates, the drizzle pomegranate molasses in a circle around each plate. Arrange the baked rosemary polenta in the center and top with the braised kale. Place the duck confit leg on top of the polenta and kale, then lean sliced duck breast alongside at an angle. Serve immediately with Knights Bridge Christobel Cabernet Sauvignon.
Recipe courtesy of Knights Bridge
Estate Chef Justin Wangler