Braised duck with olives and polenta

Ingredients

For 1 serving

• Duck breast150 g
• Canned peeled tomatoes150 g
• Green olives6
• Onion40 g
• Bay leavesto taste
• Polenta (cornmeal)55 g
• Extra virgin olive oil6 g
• Saltto taste
• Black pepperto taste

Method

1. Peel and chop the onion; cut the duck breast into roughly 2 cm cubes and season with salt and pepper.
2. Heat the oil in a casserole over medium heat and cook the onion for 3 minutes, until translucent; turn up the heat, add the duck and brown it for 4 minutes, until golden on all sides.
3. Add the peeled tomatoes, crushed, the green olives and the bay leaf, cover and cook over low heat for 25 minutes, stirring now and then, until the meat is tender and the sauce is thick.
4. 15 minutes before the end, bring about four times the polenta's weight in water to the boil in a small pan and salt it; pour in the polenta in a thin stream, whisking, and cook over low heat for 10 minutes, stirring, until thick and pulling away from the sides.
5. Remove the bay leaf and serve the stew on the polenta.