Spicy Peanut Duck Confit with Creamy Polenta

While duck cooks, wash and dry produce.

Peel and mince garlic. Drain corn, reserving liquid; pat kernels dry with paper towels. Halve, core and thinly slice bell pepper into strips. Roughly chop peanuts. Zest and quarter lime. Finely chop cilantro.

Heat a drizzle of oil in a small pot over medium heat. Add garlic; cook, stirring, until golden and fragrant, 1 minute.

Add polenta, reserved corn liquid, and ¼ cup water (½ cup for 4 servings); mash with a potato masher until mostly smooth.

Stir in cream sauce base, 1 TBSP butter, and a pinch of sugar (2 TBSP butter and big pinch of sugar for 4); season with salt and pepper. Simmer until thickened, 3-4 minutes.

Keep covered off heat until ready to serve.

While polenta cooks, heat a drizzle of oil in pan used for duck. Add corn and bell pepper; season with a pinch of sugar, salt, and pepper. Cook, stirring, until corn is charred and bell pepper is softened, 5 minutes.

Turn off heat; transfer veggies to a plate and cover with foil to keep warm. Wipe out pan.

Heat pan used for veggies over medium-high heat. Add peanuts; toast, stirring occasionally, until fragrant and, 3-4 minutes. Transfer half the toasted peanuts to a small bowl; reserve for serving.

While peanuts toast, in a separate small bowl, combine Tex-Mex paste, chili powder, lime zest, half the cumin, 1 tsp sugar, salt, pepper, and ⅓ cup water (2 tsp sugar and ⅔ cup water for 4 servings).

To pan with remaining toasted peanuts, add Tex-Mex mixture and cook over medium-high heat, stirring occasionally, until thickened and darkened in color, 2-3 minutes. Turn off heat; stir in 1 TBSP butter (2 TBSP for 4).