8 Minute Meals: confit duck leg with cherries and polenta for Mother’s Day

Good Morning CT at Nine

Chef Jeffrey Laboda of Elm City Market makes a high end but easy 8 Minute Meal you can make for mom.

Confit duck leg with cherries and polenta atop super greens


· 2 ea d’artagnan confit duck legs

· 1 ea ancient harvest polenta

· 1 ea organic girl super greens

· ½ cup dried sweet cherries

· 1 cup natalie’s fresh orange juice

· 1 ea d’artagnan veal demi glace

· 1 ea d’artagnan duck fat

· salt & pepper to taste


1. Turn oven on medium broil. (if you do not have a medium broiler setting on your stove you can set your broiler on high and move your racks down about a third of the way off the bottom of the stove)

2. Place cherries and orange juice in a small sauce pot, bring up to a boil on high heat and reduce over medium high heat until you are left with ¼ cup of orange juice in the pot. add veal demi, bring back to a boil over medium heat, and then reduce heat to a simmer.

3. While your cherries are hydrating in the orange juice, place your duck legs on a sheet pan and place under the broiler. set a timer for 5 minutes, rotate, and set for another 5 minutes to finish.

4. Take your polenta and slice into two equal size rectangles. heat a tablespoon of duck fat in a nonstick pan over medium to medium high heat. sear each side of the polenta for about 5 minutes or until nice and golden brown.

5. Over medium high heat, melt a tablespoon of duck fat in a large saute pan. add 1 container of super greens, salt & pepper to taste, and quickly saute. about 2 minutes.

6. Plate up. spoon sauce on plate or bowl (either works). place polenta on top of sauce, greens on top of polenta, and duck resting off of the side.

Copyright 2019 Nexstar Broadcasting, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

Don't Miss

More Don't Miss