Duck Casserole with green olives and orange gremalata

• Preparation Time: 10 min
• Cooking Time: 2hrs 20 min
• Serves 4

Ingredients

• 8 whole duck legs
• 2 tea spoons of olive oil
• 150g pancetta or smoked bacon
• 1 finely diced onion
• 2 sticks of finely diced celery
• 1 finely diced carrot
• 2 cloves of thinly sliced garlic
• 2 teaspoons of fennel seeds - crushed
• 250ml white wine
• 400g chopped tomatoes
• 500 chicken stock
• 175g pitted green olives

For the Polenta

• 500ml skimmed milk
• 500ml water
• 150g instant polenta
• 3-4 tablespoons of grated parmesan

For the gremalata

• 2 tablespoons of flat leaf parsley chopped
• 2 teaspoon of finely grated orange zest
• 1 clove garlic finely diced

Method

1. Preheat the oven to 220 degrees centigrade/ gas mark 7
2. Put the duck legs into a baking tray and season
3. Bake for 20-25 mins until golden brown
4. Remove from the oven and reduce temperature to 160 degree centigrade /gas mark 3
5. Heat olive oil in a large oven proof casserole dish over a medium heat
6. Add the pancetta of smoked bacon and fry until golden
7. Add the onion, celery, carrot, garlic and fennel seeds and cook until the vegetables have softened.
8. Add the white wine and reduce to half
9. Stir in the tomatoes and chicken stock
10. Add the duck and olives
11. Bring to the boil, place the lid on the dish and cook in the over for 1 ½ hours or until the meat is tender
12. Spoon any excess fat off the sauce during the cooking process 

Make the polenta

1. Put the milk and water in a large sauce pan and bring to the boil
2. Reduce heat and add the polenta slowly while stirring
3. Cook for about 6-7 mins
4. Remove from heat and add the parmesan and seasoning

Make the gremalata

1. Mix together the chopped parsley, garlic and orange zest
2. Sprinkle the gremalata over the casserole and serve with the polenta