Brown duck legs on all sides in a frying pan, then transfer to a casserole dish. Finely chop a carrot, an onion and a stick of celery and fry
in the duck fat until softened, add a crushed clove of garlic and cook for a minutes or two more, then add 4 to 5 skinned chopped tomatoes
and a glass of red wine and an equal amount of chicken stock. Season with a little black pepper, bring to a boil and pour over the duck legs,
cover the casserole and cook in a 160°C oven for about 90 minutes. Remove the duck legs, place on a baking tray and put back into the oven
to crisp up while you finish the sauce. Use a stick blender to liquidize the sauce – or press through a sieve – and simmer until thickened.
Keep warm while you prepare the polenta, cooking according to the packet – the quick-cook variety is easiest! Finish off by stirring in a
good knob of butter and plenty of freshly grated parmesan. Spoon the polenta onto hot plates, top with the duck legs, pour over some of the
sauce and serve with a green veg such as baby courgettes.