Slice a bulb or two of fennel into slivers (saving any green fronds) and spread these out on a shallow dish, together with
a chopped banana shallot. Top with duck legs, splash over a small glass of orange juice, season everything with sea salt
and freshly ground black pepper and bake in a 170°C oven for about an hour, basting the duck from time to time.
For the polenta, bring some water to the boil, add a good pinch of salt and stir in polenta – see the packet for quantities.
Simmer, stirring frequently for 10 minutes or so, until the polenta is cooked and creamy, then stir in a good knob of butter
and plenty of grated parmesan cheese. Spoon the polenta onto warm plates and top with the braised fennel and duck legs,
garnished with the green fennel fronds.