Braised Duck in Pan with Polenta

Method

1. Flame, clean, dry, and cut the duck into pieces. Reserve the breast whole, opened like a book. (Have your butcher do this if needed.)
2. Season the opened breast with black pepper, smoked paprika, curry (or cumin), a drizzle of olive oil, and a pinch of salt. Massage the spices into the meat.
3. Cover the inside of the breast with slices of lardo. Close the breast and cover the outside with more lardo slices.
4. Tie the stuffed breast tightly with kitchen twine to maintain its shape during cooking.
5. In a blender, combine peeled garlic cloves, chopped peppers (any color), chopped red onion, and chopped leek. Add a little water or olive oil and blend until creamy. Set aside.
6. Remove seeds from a piece of chili pepper and chop finely. Set aside.
7. Finely chop a handful of parsley.
8. In a large pan, heat olive oil. Add all duck pieces (including the stuffed breast). Brown over medium-low heat until golden on all sides.
9. Deglaze with dry white wine. Increase the heat to evaporate the alcohol.
10. Season with salt, black pepper, smoked paprika, and curry. Add a bay leaf. Stir until the pan is nearly dry and only fat remains, glossy and translucent.
11. Pour in the blended vegetable cream. Stir gently. Add the chopped chili and rosemary sprigs. Cover and cook for about 20 minutes over medium heat.
12. After 20 minutes, add the tomato sauce and an equal amount of water. Bring to a boil, then cover and cook for 45 minutes on low heat. For the last 15 minutes, keep the lid slightly open.
13. Five minutes before the end, check the seasoning and adjust if needed.
14. After 45 minutes, remove from heat. Sprinkle with chopped parsley, cover, and let rest for 5 minutes before serving.
15. Serve with polenta (or sautéed vegetables in summer). For crispy polenta, slice cold polenta into 1 cm slices and air fry until golden.