New Year Duck with Lentils and Polenta
Duck Confit
4 duck legs, thigh bone removed and scored round the bottom of the drumstick
2 tablespoons seasalt
2 crushed juniper berries
6 crushed black peppercorns
1 teaspoon crushed coriander seeds
Few sprigs fresh thyme, chopped
2 cloves garlic, chopped
Duck fat
Mix the salt with the spices, thyme and garlic and rub onto the flesh side of the duck legs. Cover and refrigerate for a day.
Wash the duck legs in cold water and pat dry with kitchen paper.
Place in a cast iron pot or roasting tin and cover with duck fat. Cover with a lid or foil and place in a 120 °c preheated oven.
Will take about 3 hours but check every now and then by seeing if the bones comes away from the flesh.
Remove legs and crisp in a pan or oven.
Braised lentils
200g puy or brown lentils
1 small carrot finely diced
1 stick celery, finely diced
1 onion, diced
1 clove garlic, minced
1 tablespoon oil
500ml chicken stock
Handful chopped parsley
Handful celery leaves, chopped
Cook the onion, carrot, celery and garlic gently in the oil until soft. Add the lentils and stock and bring to a simmer. Cook until just cooked. Drain and add the parsley and celery leaves. Check seasoning.
Spoon into bowls and top with duck.
Crispy polenta
200g polenta
500ml milk
300ml water
75g parmesan
Oil for cooking
Bring the milk and water to a simmer and whisk in the polenta. Continue to simmer and stir very frequently for about 20 minutes or until it comes away from the sides. Stir in the parmesan until melted and remove from heat.
Oil a tray and spoon the polenta onto it so it’s about 1cm thick. Cool completely to set.
Line a frying pan with parchment and drizzle with a little oil. Cut the polenta into squares or rounds and add to the pan ( you’ll probably have to do this in batches and keep warm). Cook until golden and crisp on both sides – about 3 minutes each side on medium high heat.
Serve on the side.
