Mediterranean duck legs with truffelpolenta and parmesan

Sprinkle the duck legs with salt and pepper. Heat the casserole without oil or butter and bake the bolts in parts around brown. Start on the sheet.

In the meantime, finely chop the herbs and cut the onion into half rings.

Remove the bolts from the pan and leave the shortening. Fry the onion and herbs for 5 minutes on low heat in the remaining shortening.

Meanwhile, halve the larger mushrooms and finely chop the garlic. Add to the onion together and cook for 5 minutes.

Add the tomato puree, vinegar, port, fond and peeled tomatoes and bring to high heat on high heat.

Put the duck legs in the pan, turn the heat down and simmer for about 2 hours. Preferably put the pan on a simmer plate. Stir frequently.

Grate the cheese once the duck legs are cooked. Bring the chicken broth to the boil and add the polenta while stirring. Let it boil gently for 5 minutes.

Remove the polenta from the heat and stir in the tapenade and half of the cheese.

Divide the polenta over (deep) plates and add some sauce. Place a duck leg and serve with the rest of the parmesan.