Main Dish

Slow-Roasted Espresso Duck with Saffron Polenta Cake

Old World Winery

850 River Rd
Fulton, CA 95439

Seasoned with espresso and spices, these duck legs are slow-roasted until tender, then served with saffron polenta cake.

Duck Legs

  • 4 duck legs
  • 2 tablespoons olive oil
  • 1 tablespoon instant espresso
  • 1 tablespoon paprika
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground white pepper
To make the duck legs, preheat the oven to 325°F.

Coat the duck legs with the olive oil, and sprinkle evenly on all sides with the espresso, paprika, salt and white pepper.

Place the duck legs in a baking dish with 1/2 C. Cover with aluminum foil, transfer to the oven and cook until the meat is very tender, 2 to 3 hours.

Saffron Polenta Cake

  • 2 cups chicken stock
  • 2 cups milk
  • 1 cup instant polenta
  • 1/2 teaspoon saffron
  • 1/4 cup grated Asiago cheese grated
  • 1 teaspoon herbes de Provence
  • 2 teaspoons pitted and chopped Kalamata olives
  • Sea salt and freshly ground pepper, to taste
  • 2 eggs
To make the polenta, preheat the oven to 350°F.

In a saucepan, combine the stock and milk and bring to a simmer. Stir in the polenta, saffron, cheese, herbes de Provence and olives. Season with salt and black pepper.

In a small bowl, whisk the eggs. Whisk in a little of the polenta mixture, then stir the egg mixture back into the saucepan with the remaining polenta. 

Transfer the polenta to pie dishes and bake until lightly firm.


Serve the duck legs on the polenta with a little of the meat jus from the pan. Enjoy with a glass of Abourious wine!