Cosce di anatra in salsa piccante

Ingredients for 4 servings:

• 4 legs of duck, 300g each
• 300 g smoked belly
• 4 garlic cloves
• 1 lemon(s), untreated
• 8 sage leaves
• 2 sprigs rosemary
• 4 tbsp olive oil
• 4 anchovies (fillet)
• 300 ml chicken broth
• Salt and pepper freshly ground

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Duck legs in spicy sauce

Clean the duck legs, rinse under cold water, pat dry, and trim any excess fat. Season the legs with salt and pepper. Finely dice the bacon and peel the garlic. Wash the lemon in hot water, dry, and cut into eighths. Wash the herbs and pat dry. Heat the olive oil in a pan. Fry the duck legs skin-side down until crispy brown, turn over, and cook for another 3-4 minutes. Remove from the pan and discard all but 2 tablespoons of the fat. Sauté the bacon in the pan until translucent. Add the anchovy fillets and melt while stirring. Press in the garlic. Add the lemon quarters, sage, and rosemary, and pour in the stock. Return the duck legs to the pan. Cover and simmer for about 1.5 hours, turning occasionally. Serve with polenta. If you like the duck skin particularly crispy, briefly place the legs under the hot grill before serving.