Duck Legs: Place an oven proof casserole pan over a moderate high
heat. Brown the duck legs, skin side first, so that the skin is slightly crispy and
golden brown (this will take 5-8 minutes. Remove the legs from the pan and set
Preheat an oven to 150C. Remove some of the fat from the pan so that you have
just enough to cook the onion. Add the onion to the pan and saute for 2 minutes
until soft and transparent. Mix in the garlic, bay leaves, rosemary, juniper berries
and smoked paprika. Cook for a further 30 seconds. Pour in the white wine, stock and
tomatoes bring to the boil then add the legs.
Cover the casserole with a lid and place on the middle shelf of the preheated
oven and cook for 1 1/4 hours (turn the legs over halfway through the cooking
Remove the casserole pan from the oven if the sauce is too watery take out the
duck legs (keep warm while you finish the sauce). Place the pan over a high heat and
bring to a strong simmer, leave the sauce to cook (stirring regularly) until reduced
to a good sauce consistency. To finish the sauce stir in the lemon zest and olives. Season to taste.
To Serve:Place 2-3 polenta wedges and a generous handful of rocket
on each plate. Distribute the duck legs and pour over the sauce. Serve at