Duck Legs with Leeks, Carrots, and PolentaFeatured by Perry Creek Winery in the Gold Wine Club.
4 Duck legs (seasoned with salt & pepper)
3 Leeks (white & pale green parts) chopped
6 Carrots, chopped
1 Cup White Wine - Chardonnay will do fine
1 Cup Polenta
1/2 stick of Butter
Bring 4 cups of water to a broil. Add the polenta and simmer on low heat for about 1 hour. Stir occasionally, making sure the polenta does not stick to the bottom of the pan. Finally add the butter and season with salt.
Preheat oven to 425. Heat olive oil in an oven proven skillet and add the leeks and carrots. Cook for roughly five minutes. Add the duck legs (skin side down), thyme, and parsley, as well as the white wine and chicken broth to the skillet. The duck legs should be half covered with the liquid. Bring the liquid to a simmer and then move the skillet in the oven. After half an hour turn the duck legs skin side up. Cook for another 15 minutes at 425 then lower the temperature to 325. Continue cooking for another 1 hour and 30 minutes.