Duck a l’Orange with Polenta

Cook Time 30 minutes

Servings 4

Ingredients

2 pack x 500g a l'Orange duck legs

1½ cups (200g) instant polenta 

40g butter

1 large handful of freshly grated parmesan, plus extra to serve 

1 cup (250ml) milk

Pinch of salt

Method

Preheat oven to 190°C.

Remove duck from pack and place duck legs, skin side up on a lined baking tray or dish. Bake for 15-20 mins. Allow to rest for 5 minutes before serving.

Bring 2L of water and the milk up to the boil. Rain in the polenta with a pinch of salt and whisk until it boils. Keep whisking until thick and smooth. Instant polenta will usually cook in 3-4 minutes.

Turn the heat off and add the butter and parmesan and fold through.

Dollop the polenta on to each plate and arrange duck legs and sauce on top.