Autumn has blown its way across the land and with it brings an abundance of harvest time crops. Corn is in abundance and so is the last flush of beautifully ripe tomatoes.
When I think of Autumn, I think of comfort food; cosy bowls of warming food that nourish. There are few dishes more comforting than this incredible corn polenta with lightly spiced, melting duck legs and bursts of freshness from the last tomatoes. Smokey cheese is the final indulgent touch that begs for you to hunker down, draw the curtains and drift into a blissful moment of hygge, fork in hand.
- 4 Properly Free Range Duck Legs
- 4 Tbsps Korma Spice blend
- 3 red onions
- 2 small handfuls of cherry tomatoes
- 500g sweetcorn, removed from the cob
- 500g water
- 40g Raw cultured butter
- 200g Smoked Clothbound Cheddar
Rub the duck legs in the korma spice blend, adding a little salt, then wrap each leg in parchment paper then tin foil. Place the legs into an oven set at 180 degrees and leave for 2 and a half hours, or until the legs are tender.
For the polenta, add the corn to a deep based saucepan with the water and half the butter and simmer for 12 minutes. Lift the corn out from the water and into a food processor to blend (If the mix is too dry add a little of the cooking water).
In a clean pan place the sweetcorn paste and cook out on the stove until the consistency of mash potatoes has been achieved. Fold in the rest of the butter, cheese and a little salt.
Once the duck legs are tender, remove from the tin foil and place back into the oven with wedges of red onion and cherry tomatoes, then roast for 15 minutes.
To serve, spread the sweetcorn polenta on the bottom of the plate followed by the red onions and tomatoes. Then shred the duck leg over the top, you could also finely grate a little extra smoked cheese and scatter over the plate.