New age duck a l’orange

Method

1. Start the sauce by combining the juice, sugar, honey and star anise in a small saucepan and cook over medium heat for 10 minutes or until the liquid has reduced by half.
2. For the polenta: Combine the stock and water in a medium saucepan; bring to the boil, gradually stir in the polenta. Cook over a low heat, stirring occasionally, until the liquid is absorbed and the polenta is tender. Stir in the milk and season to taste with salt and pepper and stir through butter. Set aside and whisk occasionally.
3. Meanwhile, cut deep slashes in the duck skin. Combine the salt, ground coriander, five-spice powder and pepper and rub into the skin. Place the duck breasts, skin-side down in a cold frying pan, turn heat to high and cook for 6–8 minutes or until the skin is well browned. Turn and cook, flesh-side down, for 2 minutes then reduce heat to medium and cook for another 2–4 minutes for medium–rare, or longer if you prefer. Transfer to a warmed plate, cover loosely with foil and allow to rest for 5 minutes.
4. Pour duck fat out of frying pan and pour in sauce base and cumquats, if using, and bring to the boil to deglaze the pan. Reduce heat to a simmer. If using mandarin or orange segments, add only at the last minute. Turn off heat and stir through pomegranate molasses.
5. Heat oil in a large pan, add cavalo nero and garlic and toss for 3–4 minutes or until cavalo nero has wilted. Add some water if necessary to prevent burning and encourage wilting.
6. To serve, cut the duck breast into thin slices and plate with polenta, cavalo nero and drizzled cumquat sauce.

Note: Pomegranate molasses is a dark, thick, slightly acidic and fruity liquid made by boiling down fresh pomegranates.