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

Name: 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; pepper; 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

www.californiaprunes.ca

Recipe by chef Jonathan Garnier

View full recipe on www.californiaprunes.ca

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