Preheat the kitchen stove to 200 °C. Season the duck legs with salt and pepper and brown them on all sides in a roasting pan with olive oil.

Now put the legs on a tray form and slide into the stove.

In the meantime, sauté the garlic, shallots, carrots and celery in the roasting pan, add the paradeis pulp and dust with a little flour. Add herbs, peppercorns and cloves and extinguish with port and red wine. Boil the wine a little bit and add the duck stock.

Return the duck legs to the roasting pan and cover with a lid.

1.5 hours until soft. Then take out the legs and let them cool down a little bit. Then remove the skin and pick the meat from the bones. Strain the sauce through a sieve and cook until it reaches the desired consistency.

For the polenta, bring 1 liter of poultry stock to a boil and stir in polenta semolina with a whisk. Make the polenta, stirring, in about 1/2 hour, repeatedly adding the remaining clear soup.

Season polenta with sea salt and butter, spread on a greased baking sheet (as a square about 12 x12 cm) and cool.

Clean and blanch the romanesco and sauté briefly in butter.

To finish, cut out the polenta using a 12 cm dia. springform pan rim and cut lengthwise into 3 pieces using a serrated knife.

Place the springform rim on a baking sheet with parchment paper and cook the lasagna

Lasagna of Polenta and Duck Ragout

Duck ragout:

Polenta:

Vegetables:

Instructions:

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