Recipe : Confit Duck with Goats Cheese Polenta

Servings: 2
1 portion of confit duck from Hudson Meats,
100g Meredith Dairy marinated goat cheese
170g polenta(1 cup)
1 cup cold water
½ cups boiling water
120g baby spinach
1 clove minced garlic
½ tbsp olive oil
Herb dressing(optional)
2 tbsp olive oil
1 tsp fresh oregano
2 tsp fresh dill
1 tbsp red wine vinegar
Juice from 1 lemon



  1. Pre-heat oven to 200C. Remove excess fat and place duck skin side up on a rack in a roasting pan.  Roast for 20 minutes.
  2. Heat ½ tbsp olive oil in a pan on medium heat. Add garlic and saute until fragrant. Add spinach, turn off the heat and mix until wilted. Transfer wilted spinach to a plate and wipe down pan.
  3. Add all ingredients for dressing to a jar, close with a lid and shake well to combine.
  4. Add polenta to the same pan with cold water and stir. Turn on the stove, add hot water and bring to a simmer after 15 minutes. Add goat cheese and whisk until smooth.
  5. Serve immediately into bowls.
  6. Top with spinach, duck and drizzle dressing. 


Recipe by Sarah Ahmed : @nourish.glow.repeat

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