Polenta D’Anatra
Juniper-Spiced Duck Confit, Maitake Mushrooms, Monstasio, Fried Duck Skins
Chef Colin Campbell of Alpino | Detroit, MI
Adapted by StarChefs | July 2025 | Photo: Alexander Zeren
INGREDIENTS
Juniper Rub:
Yield: 3 cups
3 cups juniper berries, toasted and ground
½ cup black peppercorns, toasted and ground
20 grams bay leaves, toasted and ground
Duck Cure:
Yield: 5 pounds
3 pounds kosher salt
2 pounds granulated sugar
2 tablespoons pink curing salt
Duck Confit:
Yield: 60 servings
26 pounds duck legs
8 pounds rendered duck fat
Fried Duck Skins:
Yield: 6 pints
Kosher salt
Mushrooms:
Yield: 1½ quarts
10 ounces butter
½ cup extra virgin olive oil
2½ pounds maitake mushrooms, stemmed and diced
70 grams minced shallots
40 grams minced garlic
4 teaspoons kosher salt
1 teaspoon ground black pepper
½ cup Madeira
Polenta:
Yield: 4 quarts
2 cups whole milk
6 cups heavy cream
3 tablespoons kosher salt
680 grams ground cornmeal
6 ounces grated Grana Padano
6 tablespoons butter
To Assemble and Serve
Yield: 1 serving
⅓ cup grated Monstasio
Kosher salt
Mushroom stock
1 tablespoon extra virgin olive oil
1 tablespoons fig vincotto
METHOD
For the Juniper Rub:
In a mixing bowl, combine all ingredients. Transfer to an airtight container and reserve.
For the Duck Cure:
In a large nonreactive container, combine all ingredients. Reserve.
For the Duck Confit:
On a work surface, season duck legs with 12 ounces Duck Cure. Season flesh side with ½ cup Juniper Rub. Transfer to an airtight container and refrigerate 24 hours. The next day, heat oven 300°F. Rinse duck legs and pat dry. Set aside. In a large pot over low heat, warm duck fat. Transfer fat to a hotel pan. Add duck legs and mix to evenly coat. Wrap pan in aluminum foil and braise 5 hours. Strain, reserving fat separately. Transfer duck to a work surface and pick meat, reserving bones separately. Remove skin and transfer meat and skin to separate airtight containers. Refrigerate.
For the Duck Stock:
Heat oven to 200°F. In a large stock pot, add reserved Duck Confit bones. Cover with 8 quarts water. Cover pot with aluminum foil and transfer to oven. Let roast overnight. The next day, strain mixture, discarding bones. Let cool, then transfer to an airtight container. Refrigerate.
For the Fried Duck Skins:
In a heavy-bottomed pot over medium-high flame, heat reserved Duck Confit fat to 300°F. On a work surface, dice reserved duck skins. Transfer to pot with rendered fat and fry until crispy. Transfer to a paper towel-lined plate and let drain. Season with salt. Transfer to an airtight container and reserve.
For the Mushrooms:
In a large rondeau over medium flame, heat butter and oil. Add mushrooms and sauté until golden. Add shallots and garlic. Cook until shallots are soft and translucent. Season with salt and pepper. Deglaze pan with wine. Remove from heat and let cool.
For the Polenta:
In a pot over medium heat, add heavy cream, milk, salt, 2 cups water, 1 cup reserved rendered Duck Confit fat, and 1½ quarts Duck Stock. Bring mixture to a simmer, then whisk in cornmeal. Reduce heat and cook until polenta has thickened. Fold in cheese and butter. Let cool. Transfer to an airtight container and refrigerate.
To Assemble and Serve:
Heat oven to 425°F. In a small pot over low heat, warm 6 ounces Polenta. Add Montasio and season with salt and mushroom stock. Keep warm. Place 2 tablespoons Mushrooms and 1½ ounces Duck Confit on a parchment-lined sheet tray. Roast 2 minutes, or until warmed through. Set aside. Transfer Polenta mixture to a serving plate. Top with Duck Confit-Mushroom mixture. Finish with 2 tablespoons grated Montasi, olive oil, and vincotto. Garnish with 1 tablespoon Fried Duck Skins.
