The ingredients are earthy but the effect is divine in chef Mark Morrow’s rustic anitra arrosto, or roast duck. Morrow’s recipes from Mi Piaci in Dallas (14854 Montfort) do a turn on traditional Italian fare: fresh fowl brushed with honey and balsamic vinegar and slow-cooked creamy polenta, made from simple cornmeal.

The accompanying wine sauce, which doubles as a warm dressing for the arugula garnish, balances pungent green olives and sweet raisins. “If you’re hunting duck and you’re able to knock a wild one down and bring it to the table, great,” says Morrow. In a pinch, a frozen Long Island duck from your neighborhood market will do.

Try this recipe for Roast Duck and Creamy Polenta from Mi Piaci.