Polenta Squares with Fried Egg and Duck
Polenta squares topped with a fried egg and duck, featuring fresh ingredients from the fried egg category.
Ingredients
- 500 ml poultry broth
- 125 g instant polenta
- Salt
- nutmeg
- vegetable oil (for baking sheet and frying)
- 400 g duck meat
- Pepper
- 8 quail eggs
- balsamic vinegar
Instructions
-
1.
Bring the poultry broth to a boil in a pot. Stir in the polenta until it thickens. Cook with occasional stirring for about 5 minutes, then let it expand and cool slightly. Remove from heat and season with salt and nutmeg.
-
2.
Warm the duck confit in a pot and season with salt and pepper.
-
3.
Cut the cooled polenta into eight squares (about 6 cm diameter) and spread them to a thickness of 1–1.5 cm on a greased baking sheet. Let them cool for at least 30 minutes until firm.
-
4.
Heat 1 tablespoon of oil in a non-stick pan over medium heat. Fry each polenta square for 3–4 minutes per side until golden brown.
-
5.
Fry the quail eggs in 1 tablespoon of hot oil to your liking.
-
6.
Place one fried egg on each polenta square, top with duck confit, and drizzle with balsamic vinegar before serving.
