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Classic Duck Confit w/ Fresh Corn Polenta, and Charred Grape Agrodolce

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A French classic reimagined with modern brightness: duck confit paired with creamy fresh corn polenta, and a tangy-sweet charred grape agrodolce. Rustic tradition meets layered depth and fresh contrast.
All built in the cast iron from @kanagoods, built to hold flavor steady and finish glossy.
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Prep Time 30 minutes
Cook Time 2 hours 59 minutes
Cure 1 day 12 hours
Total Time 1 day 15 hours 29 minutes
Servings: 4 servings
Course: Main Course
Cuisine: French, Modern
Ingredients Equipment Method Notes

Ingredients
  

Green Salt
  • 1 cup kosher salt
  • 1 cup packed fresh parsley leaves
  • 2 tablespoon black pepper
Duck
  • 4 duck leg quarters leg + thigh, bone-in, skin-on
  • 4 cups duck fat enough to fully submerge legs
Fresh Corn Polenta
  • 2 ears fresh corn halved, kernels grated
  • 1 tablespoon unsalted butter
Charred Grape Agrodolce
  • 1 cup red seedless grapes halved
  • 1 tablespoon honey
  • 1-2 tablespoon red wine vinegar
  • 2 tablespoon chicken stock
To Finish
  • 1 tablespoon fresh basil chopped
  • 1 tablespoon fresh tarragon chopped

Equipment

  • Blender or food processor
  • Sheet tray with weight (for pressing)
  • Dutch oven
  • Fine Mesh Strainer
  • Skillet or broiler
  • Cast iron pan
  • Baking Sheet

Method
 

Make the Green Salt
  1. In a blender or food processor, pulse kosher salt, parsley, and black pepper until evenly broken down into a bright green salt.
Cure the Duck
  1. Rub duck legs generously with green salt.
  2. Place on a sheet tray. Cover with parchment or plastic wrap and set another tray with a weight on top.
  3. Refrigerate for 24–48 hours.
Cook the Duck
  1. Preheat oven to 250°F.
  2. Rinse cure from duck and pat very dry with paper towels.
  3. Place legs in Dutch oven and cover completely with duck fat.
  4. Cook uncovered 2.5–3 hours until meat is silky tender and easily pierced with a knife.
Crisp Before Serving
  1. Remove duck from fat and pat skin completely dry.
  2. Crisp in a skillet with a little duck fat over medium-high heat or under a broiler until golden and crackling.
Make the Fresh Corn Polenta
  1. Grate kernels from corn into a blender and purée until smooth.
  2. Heat cast iron pan over medium heat.
  3. Add butter and puréed corn, stirring constantly.
  4. Cook 1–2 minutes until thickened and just set.
Make the Charred Grape Agrodolce
  1. Heat cast iron pan over medium-high. Add honey and let it bubble and darken.
  2. Toss in half the grapes, cut side down, and char slightly.
  3. Deglaze with red wine vinegar and chicken stock. You'll know all of the bits have released when you run your spoon over the bottom of the pan and it feels smooth.
  4. Lower heat to medium and reduce until glossy and nappe consistency. Season to taste with kosher salt. Nappe is the term for a sauce thick enough to coat the back of a spoon. Draw your finger through it and it leaves a distinct line.
To Plate
  1. Spoon a base of fresh corn polenta on each plate.
  2. Nestle a crisp duck confit leg on top.
  3. Drizzle charred grape agrodolce around.
  4. Finish with chopped basil and tarragon.

Notes

For seasoning, I always use Diamond Crystal kosher salt. If you use Morton, use half.
Storage: duck legs keep submerged in their fat, covered, in the fridge for up to 2 weeks, that's the whole point of confit. Once crisped, leftovers keep for up to 3 days; reheat in a hot skillet or oven to bring the skin back.

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