Braised Duck Leg with Duck Liver & Roast Garlic Polenta

Name: Braised Duck Leg with Duck Liver & Roast Garlic Polenta
Yield: For Six Main Courses
Ingredients: 6 large duck legs; 12 sage leaves; 2 teaspoons fresh rosemary leaves; 750ml red wine (standard bottle size); Salt and pepper; 18 cloves of garlic, peeled; 1 carrot, peeled and diced; 3 red onions, peeled and sliced; 4 bay leaves; ½ cup roughly chopped fresh flat-leaf parsley; 300g (11oz) duck livers, cleaned of sinew or fat and roughly chopped; 250g (9oz) polenta grains, sieved to remove lumps; 1 litre (1¾ pints) chicken stock

Preparation info

For
Six
Main Courses

Difficulty
Medium

Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

About

This may seem an odd combination at first, but my guarantee that it’s delicious is that we often eat it – and assorted variations – at home. It’s a good way to savour two parts of the duck as well as soft polenta. Serve with steamed courgettes and beans.

Ingredients

6 large duck legs
18 cloves of garlic, peeled
1 carrot, peeled and diced

Main course
Gluten-free

Method

Set the oven at 170°C/340°F/Gas 3—4. Take a baking dish that’s just large enough to hold the duck legs and the next seven ingredients. Put these in the dish and lay the legs on top. Season lightly and cover with foil, making a tight seal. Place on the middle shelf of the oven and cook for 2 hours. Check after an hour that the dish hasn’t dried out; if it has, add some boiling water. When the 2