Slow-Braised Duck Legs with Wet Polenta

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180°c. / 160° c. fan / 350° f. / Gas 4

Step 2

Heat a large heavy-based casserole pan over a medium heat at the duck legs, skin side down and reduce the heat so that the fat on the outside of each leg starts to melt and take on a little color

Step 3

Sear on either side for 4 minutes until they are lightly colored all over. Remove the legs from the pan and set aside, leaving the fat in the pan

Step 4

At the pancetta, carrot, celery, thyme, onion, and garlic to the fat in the pan and cook gently for 5 minutes until the onion is soft but not colored.

Step 5

Roughly chop the soaked porcini and add them into the pan, then strain in the soaking liquid through a coffee filter or a sieve lined with kitchen paper.

Step 6

Add the red wine and Port. Simmer for 2 to 3 minutes to evaporate the alcohol, then stir in the passata and hot water.

Step 7

Remove the pan from the oven and leave to cool for 15 minutes. Meanwhile, reduce the oven to 140° c / 120° c. Fan / 275° f. / Gas 1

Step 8

With a slotted spoon, take out the cooked duck legs and set them aside on a plate with a pair of disposable gloves. Carefully pull off all the dark fat and pick off the duck meat from the bones. When you have all the meat separated from the bones and the duck fat place the meat back into the casserole, discard the bones and the fat

Step 9

Mix the dark meat in with all the cooking, liquid and vegetables, then taste and season. Replace the lid or foil and return the casserole to the oven while you make the polenta and gremolata

Step 10

For the polenta, pull 400 mL of water into a medium saucepan and place it over a high heat. Bring it to a boil and add a big pinch of salt. Reduce the heat so that the water is simmering gently and slowly stir in the branata polenta, stirring with a balloon whisk the whole time. Slow is the key here so that you disperse the blender evenly in the water. Once you have added all the polenta, turn down the heat and cook it gently for 30 minutes until let it starting to come away from the edges of the pan. Season the polenta with salt pepper. Stir through the olive oil, then keep warm until ready to serve

Step 11

While the polenta is cooking, make the gremolat. Mix all the ingredients together in a bowl, then cover and refrigerate until you're ready to serve

Step 12

When the polenta is ready, take out the duck stew from the oven and using a ladle skim off any excess fat. Add a generous sprinkling of gremolata and gently mix into the stew.

Step 13

Add a spoonful of wet polenta into each warm bowl, then top with generous ladle full of duck stew finish with a little gremolata on top.

Step 14

Serve with red wine