Duck leg confit with California Prune and spiced rum, gourmet polenta, and fried brussels sprouts -

Ingredients

• 4 duck confit legs (often vacuum-packed or frozen)
• 16 California prunes
• 1 onion, thinly sliced
• 45 ml (3 tbsp.) olive oil
• 2 garlic cloves, minced
• 125 ml (1/2 cup) spiced rum
• 250 ml (1 cup) veal stock
• 60 ml (4 tbsp.) white wine vinegar
• 250 ml (1 cup) 35% cooking cream
• Salt and pepper to taste
• 500 ml (1 cup) 2% milk
• 250 ml (1 cup) 35% cream
• 500 ml (2 cups) low-salt chicken broth
• 2 cloves garlic, peeled, minced
• 2 sprigs thyme
• 250 ml (1 cup) fine cornmeal
• 45 ml (3 tablespoons) butter
• 125 ml (1/2 cup) Reggiano Parmesan, grated
• 1 l (4 cups) Brussels sprouts
• 125 ml (1/2 cup) grated Parmesan cheese
• 1 clove garlic, puréed
• 45 ml (3 tbsp.) maple syrup