The date and Parmesan polenta brings unique flavors to this otherwise traditional duck dish. Here's how to make Bateel's popular dish.
- 4 duck breasts
80 g rock salt
800 g duck fat (can be bought at a gourmet food store or upscale supermarket)
- SPICY DATE SAUCE
100 g date dhibs
50 g acacia honey (any light-coloured honey is fine)
1 dessertspoon veal stock (use stock powder or cube to prepare)
1 dessertspoon soy sauce
1⁄4 teaspoon zaatar powder
1⁄4 teaspoon cumin powder
1⁄4 teaspoon coriander powder
1⁄4 teaspoon chili pepper
1 dessertspoon white vinegar
- DATE AND PARMESAN POLENTA
75 g polenta (a cornmeal product found in the Italian section of many supermarkets)
325 ml chicken stock (use stock powder or cube to prepare)
75 ml cooking cream
25 g Wanan dates (chopped finely; Khidri, Nabout Selma or Nabout Seif dates can also be used)
Salt (to taste)
25 g Parmesan cheese (grated)
1 egg beaten
50 g breadcrumbs
- SALAD GARNISH
50 g wild rocca lettuce
50 g diced tomato
25 ml balsamic dressing
- Clean the duck breasts, then marinate them with olive oil and rock salt. Let them sit in the fridge for 24 hours.
- The following day, warm the duck fat in a pot at around 60 °C.
- Put the marinated duck breasts into the heated fat and cook for about 6 hours.
As an easier option:
Duck confit is also sold in cans of 4 portions pre-served in duck fat available in the deli section of upmarket supermarkets.
Confit of duck portions can be found in vacuum packs with 2 portions per pack.
Remove the duck portions from the duck fat. In accordance with the packet instructions; roast the duck confit portions at 180 °C fan oven for 15 minutes.
SPICY DATE SAUCE
- Heat the date dhibs and honey together in a saucepan. Bring to a boil.
- Add the remaining sauce ingredients.
- Simmer for about 5 minutes, then strain with a strainer and set aside.
- Bring the chicken stock to a boil in a saucepan. Add the polenta in a steady stream stirring vigorously with a wooden spoon.
- When the polenta is bubbling, add the cooking cream.
- Continue simmering until the mixture thickens, then stir in the finely chopped dates and grated Parmesan cheese. Salt to taste.
- Pour onto a round tray to cool. Once cooled, cut into triangles.
- Place the beaten egg onto a plate and dip the polenta pieces one by one.
- Next, dip the pieces in breadcrumbs. Panfry until golden and set aside.
- Now crisp the skin of the confit duck pieces.
- Warm the spicy sauce and arrange the duck and polenta on a plate.
- Pour the sauce over the duck breast slices and serve with a side salad of wild rocca, diced tomato and balsamic dressing.
- Main Dishes