Duck with Port Reduction, Polenta, and Greens

For whatever reason, the only time of year I eat turkey is in November & December. I never think to buy it any other month. And in November and December, I never think of anything other than turkey. This year I wanted to try something different though, instead of the usual turkey, so I bought a duck from New Seasons - intending to roast it for a "family" dinner. It didn't work out that way, so I made it on a random Sunday for just myself and Brandon.
Years ago I visited one of my favorite restaurants in Portland, Tabla, and ordered the duck. It was amazing - made with figs and some sort of reduction (I don't remember what), and served with a Bordeaux (don't remember which one). It was insane. Anyone who knows me knows that I'm a giant fan of a great pairing, and the combination of rich duck, sweet figs, the tart reduction, and the Bordeaux sent me into a tailspin. I have craved it ever since, so couldn't wait til I had a day to try to make it myself! I only wish I could remember which Bordeaux we had.
After a few searches through various recipe websites, I put together the reduction served with our duck. It is more traditional to use dried cherries or orange with duck....but my trip to the store resulted in no cherries, no other dried fruit in stock except prunes (!). I also picked up an orange for zesting. The results were definitely worth making again - in a few weeks, as this is really rich!

1 4-5 lb duck
Salted butter, divided
4-5 cloves garlic, sliced or smashed, divided
1 large yellow onion, rough chopped
2-3 celery stalks, rough chopped
kosher salt; pepper

1 orange (zest - strips)
12-15 prunes
Bottle of good Ruby Port

4 c Pacific chicken stock
1.5 c polenta
salt

1 large bunch collard greens, washed, trimmed, coarsely torn


Stuff duck with chopped onion, smear a tiny bit of butter over skin and sprinkle with S&P, and roast per directions in a roaster filled with remaining onion, garlic, 4-5 of the prunes, celery, and some of the orange zest. (Add enough water to the pan to prevent scorching, 1 c or so.)
While duck is roasting, place a couple strips of the orange zest and the rest of the prunes in about 2 c of the ruby port to soak, and then start on the polenta. Simmer til it is extremely thick. When cooled a bit, spread on foil to about 3/4-1 inch thick, and place another foil layer on top. Smooth polenta into an even square shape and refrigerate to firm up. Remove from fridge about 15 mins prior to duck being done to bring to room temp.
After duck has completed roasting, remove from oven and let rest. While duck is resting, prepare port reduction by simmering about 4 T butter in a pan. Add garlic, salt & pepper, and the soaked prunes. Add a bit more port, and reduce til thickened to a good sauce. Remove all prunes and garlic before serving.
In a side pan, steam collard greens on low temp with salt & pepper. Stir occasionally. At the same time, slice polenta into even square shapes, and fry in a bit of butter (or Pam) til crispy. Both should be done around the same time.

Serve polenta slices topped with greens, and duck with a couple tablespoons of reduction drizzled over. An inexpensive Bordeaux was perfect with this!
I really want to try the port reduction the next time we bust out the grill, with a good T-bone or other quality steak - I think that would be an amazing pairing, like a Balsamic reduction only sweeter. Can't wait til summer....


**Save the rendered duck fat in the freezer for future use on a turkey