WINE & FOOD AFFAIR RECIPES

Main Dish

Slow-Roasted Espresso Duck with Saffron Polenta Cake

Old World Winery

850 River Rd
Fulton, CA 95439
oldworldwinery.com

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

Duck Legs

Ingredients:
  • 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
Directions:
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

Ingredients:
  • 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
Directions:
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.

Directions:

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