Roast Duck on Herbal Polenta
with Seasonal Vegetables

The ducks:
2 young ducks (such as Barbary), about 2 to 2 ¼ pounds (1 k) each
2 branches fresh Rosemary
2 branches fresh Thyme
3 small bunches fresh parsley
Salt
Freshly ground black pepper
1 small turnip
1 large carrot
½ celeriac root
1 small parsnip
2 large shallots
½ cup (50 g) pearl onions, optional
1 cup (250 ml) red wine

The Polenta:
2 tablespoons reserved duck fat or olive oil
1 small shallot, minced
1 1/3 cups (325 ml) chicken broth
2/3 cup (100 g) instant cornmeal for polenta
2 tablespoons unsalted butter
1/3 cup (40 g) grated Parmesan cheese
½ cup (30 g) chopped fresh herbs, rosemary, thyme, chives, parsley, etc.
Salt
Freshly ground black pepper

To make the ducks:

1. Preheat the oven to 400 degrees F (200 degrees C). Rinse the ducks under cold running water and pat dry. Fill the cavities with the 3 rosemary, thyme, and 2 small bunches of parsley, and season well with salt and pepper. Place the ducks in a large roasting pan and roast for 20 minutes.

2. Wash, peel, and cut into 1/2 –inch (6 mm) dice the turnip, carrot, celeriac, and parsnip. Peel and chop the shallots, and peel the pearl onions, leaving them whole.

3. Remove the ducks from the oven and drain off as much fast as possible, reserving it. Place the prepared vegetables in the pan. Scattering them around the ducks. Return the pan to the oven, reduce the temperature to 350 degrees F (180 degrees C), and roast for another 15 minute4s. Open the oven door and pull out the rack with the pan on it. Pour the red wine into the bottom of the pan and stir briefly with a large spoon to keep the vegetables from sticking. Return to the oven and roast another 15 to 20 minutes, checking once toward the end of the cooking time to make sure the bottom is not dried out. Add up to ½ cup (125 ml) water, if necessary.

To make the polenta:

4. Add 2 tablespoons of the reserved duck fat or olive oil to a medium-size saucepan that is more wide than deep. Place the pan over medium heat and add the shallot. Cook 2 to 3 minutes, stirring frequently, to soften the shallot. Add the chicken broth and raise the heat to bring to a boil. Remove the pan from the heat and gradually stir in the cornmeal, stirring constantly. Return the pan to the medium-high heat and cook at a low simmer for 6 to 7 minutes, stirring frequently, until creamy. Turn off the heat and stir in the butter, Parmesan, herbs, and salt and pepper to taste. Cover the pan to keep warm until ready to serve.

5. To serve, cut each duck in half, removing the spine and the herbs, and place the four halves on a large platter. Garnish with the remaining sprigs of parsley. On another platter, pour the polenta into the center, and then spoon the vegetables around the mound of polenta. Pour the pan juices over the vegetables. Serve Immediately.