Trim the duck breast, cut a pocket under the skin and fill this with the stuffing. Wrap each individual breast in cling film so that they keep their shape and then vacuum them. Cook sous vide at 54° C for about 60 minutes and leave to cool. Carefully score the skin and gently fry, skin side down, until it is crispy.
| 2 | tbsp | honey |
| 1 | tbsp | herbes de Provence |
| sea salt, pepper | ||
| 2 | pieces | duck legs |
| 100 | ml | duck lard, duck fat or clarified butter |
| 100 | g | onions (roughly chopped) |
Entenkeulen mit Honig, Kräuter der Provence, Meersalz und Pfeffer einreiben und 12 Stunden marinieren. ZwieRub the duck legs with honey, herbes de Provence, sea salt and pepper and leave to marinade for 12 hours. Lightly fry the onions in the duck lard. Place the duck legs, skin side up, on top of the onions and roast in the oven at approx. 110° C top heat and 120° C bottom heat to a soft confit. Once they are cooked, remove the bones and cut into two halves.
| 180 | ml | milk |
| 1 each | stalks | rosemary, thyme |
| 1 | clove | garlic (crushed) |
| 55 | g | polenta/corn grits |
| 3 | tbsp | browned butter |
| 20 | g | Parmesan (finely grated) |
| 3 | tbsp | olive oil (extra vergine) |
| 60 | g | dried tomatoes (very finely chopped) |
| grated orange zest, sea salt |
Bring the milk to the boil with the garlic, rosemary and thyme. Leave to infuse for 10 minutes. Then strain the milk and pour on to the polenta. Stir well and leave to swell for approx. 10 minutes. Stir in the Parmesan, browned butter, a little sea salt and olive oil. Add the tomatoes and orange zest to the polenta to taste and pour into a piping bag.
