Duck braised in red wine

1. Soak the borlotti beans overnight in a large bowl of cold water. Preheat the oven to 180˚C, gas mark 4. Season the duck legs, then put skin-side down in a large, cold fl ameproof casserole dish over a medium-high heat. Cook for 12-15 minutes until the fat renders and the skin is brown and crisp. Meanwhile, drain the soaked beans, put in a pan and cover with fresh water. Bring to the boil, bubble briskly for 15 minutes then drain.

2. Lift the duck legs onto a plate, then spoon out most of the fat. Add the shallots, carrots and rosemary to the casserole dish, season then sit the duck legs on top, skin-side-up. Roast for 20 minutes, until the vegetables are starting to soften and turn golden. Rinse the bean pan then add 500ml stock, the wine and bay leaves; bring to the boil then add the beans. Lift the duck legs out onto a plate then pour in the bean mixture. Stir to combine with the shallots and carrots, then return the duck to the pan, so the skin sits above the liquid. Braise for 1 hour 20 minutes, until the beans are tender. Lift the duck out onto a plate, then put the casserole dish over a medium-high heat and bubble for 10-15 minutes to reduce the sauce a little.

3. Bring the remaining 1 litre stock to the boil in a large pan then carefully add the polenta. Whisk and cook for 8 minutes, until thick and smooth; season, adding a little more water if it’s too thick. Stir in the butter. Serve alongside the braised duck and beans, with wilted greens if liked.