Bella Piatti restaurant in Birmingham has just debuted a wonderfully updated dinner menu. Part of it includes Anatra con Polenta (Duck leg confit, creamy polenta & asparagus).
Chef Matt Cassell works his magic on the Fox 2 Kitchen. Play the video for a demonstration and follow the recipe below.
ANATRA CON POLENTA
4 duck legs (with thighs)
3-4 thyme sprigs (leaves pulled)
2-3 rosemary sprigs (leaves pulled)
6 garlic cloves (peeled and crushed)
1 tablespoon juniper berries (lightly crushed)
1 tablespoon whole black peppercorns
Salt (as needed)
Two days in advance, generously sprinkle the duck legs with salt on both sides. Place them in a container large enough to contain them in a single layer. Toss them with remaining ingredients. Let marinate overnight, covered and refrigerated.
Remove the legs, rinse them under running cold water and pat them dried.
Place the legs in a roasting pan and cover them completely with olive oil (blended oil will work just fine).
Place in the oven at 250°F, uncovered. Cook for one and a half hours. Remove from the oven and let cool down to room temperature (keep the legs submerged in the fat). Cover and place in the refrigerator.
At the moment to be served remove the legs from the fat. Warm up a skillet on top of the stove, place the legs skin side down in the skillet for 2-3 minutes to crisp the skin. Turn the legs over and place them in the oven at 400°F for 5-6 minutes or until warm all the way through.
Serve on top of soft polenta, drizzling with some of the rendered fat.