Brown duck legs in a little hot fat and set aside. Sauté chopped shallot and crushed garlic until softened, then add chopped tomatoes
which you have skinned first (by pouring over boiling water, leaving for a minute or so, draining and then simply pulling off the skin).
Simmer for a few minutes, then add a glass of white wine, season well, bring to a boil, add the duck legs and cover, simmering gently
for about 45 minutes to 1 hour, until the duck meat starts to fall away from the bone. Meanwhile make some polenta according to the
packet directions – the instant variety is easiest – then stir in a good knob of butter and plenty of grated parmesan cheese.
Spoon onto hot plates, place a duck leg on top, coating with some of the sauce, and serve with buttered Swiss chard.