Braised duck with is an Italian dish that is sure to tantalize your taste buds. This delicious recipe combines the rich flavor of duck with the creamy texture of polenta to a mouthwatering dish that is sure to impress.

To start, you’ll need the following ingredients:

– 4 duck legs
– 2 tablespoons olive oil
– 1 , chopped
– 2 garlic cloves, minced
– 1 tablespoon tomato paste
– 1 cup red wine
– 2 cups chicken broth
– 2 sprigs of fresh thyme
– Salt and pepper to taste

For the polenta:

– 2 cups water
– 2 cups milk
– 1 cup yellow cornmeal
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste

Before you start cooking, make sure you have all the ingredients on hand. Preheat your oven to 350°F.

To start, season the duck legs with salt and pepper. Heat a large Dutch oven over medium heat, and add the olive oil. Add the duck legs and brown them on both sides, about 3-4 minutes per side. Remove the duck from the pot and set aside.

In the same pot, add the chopped onions, garlic, and tomato paste. Cook until the onions are soft, about 5-7 minutes. Add the red wine and cook for 2-3 minutes, scraping any brown bits from the bottom of the pot.

Add the chicken broth, thyme, and the duck legs back into the pot. Cover and bake in the oven for 1 1/2 to 2 hours, or until the duck is tender and falls off the bone.

While the duck is cooking, prepare the polenta. In a saucepan, bring the water and milk to a boil. Slowly whisk in the cornmeal, stirring continuously until the mixture is smooth. Continue to cook over low heat, stirring frequently, for 20-25 minutes, or until the polenta is thick and creamy.

Remove the polenta from the heat and stir in the Parmesan cheese. Season with salt and pepper to taste.

To serve, spoon some of the polenta into a bowl. Top with a duck leg and spoon some of the braising liquid over the top. Garnish with fresh thyme sprigs, if desired.

This recipe is perfect for a special occasion or a cozy night in. It’s a bit of work, but the end result is well worth it. The duck is juicy and flavorful, and pairs perfectly with the creamy polenta. Enjoy!

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