Name: Braised Duck Legs with Polenta and Wilted Chard
Yield: 4 Servings
Ingredients: 4 pounds duck legs; Kosher salt, freshly ground pepper; 12 sprigs thyme; 10 garlic cloves, crushed; 2 bay leaves, crumbled; 2 teaspoons juniper berries; 1 tablespoon vegetable oil; 1 large onion, chopped; 2 medium carrots, peeled, chopped; 2 celery stalks, chopped; 1½ cups dry red wine; 1½ cups milk; Kosher salt, freshly ground pepper; ⅔ cup coarse-grind polenta; 1 teaspoon Sherry vinegar or red wine vinegar; 1 bunch large Swiss chard; 3 tablespoons olive oil, divided; 6 garlic cloves, crushed; Kosher salt, freshly ground pepper; ½ teaspoon crushed red pepper flakes; 1 lemon, halved; 1 ounce Parmesan, finely grated (about 1 cup); 2 tablespoons unsalted butter

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Michael Graydon & Nikole Herriott

You can braise the duck on Saturday and crisp it Sunday, which pares down the day-of duties.

Recipe notes