see recipe 
Crispy Duck Wings with Polenta
Main dishes
55 minutes
for 4 portions
Medium
Ingredients:
- 1 pack of duck wings "Penelope"
- 2 tbsp olive oil
- 70 g melted butter
- 40 g grated parmesan
- 6 cloves of mashed garlic
- ½ bunch of finely chopped parsley
- salt and black pepper to taste
For the polenta: - 250 g instant polenta
- 800 ml vegetable stock
- 200 ml fresh milk
- 50 g butter
- 100 g cachotta cheese with pepper
- salt to taste
Prepraration:
- Remove the wings from the packaging and pat dry with a paper towel. Drizzle with a little olive oil, season with salt and pepper and arrange on a baking sheet.
- Cover with aluminum foil and bake for 1 hour in a preheated oven at 180°C. After that remove the foil, increase the temperature to 220°C and bake for another 15-20 minutes, until the wings are golden and crispy.
- Meanwhile, prepare the polenta. Heat the milk and broth in a pot, season with salt and add the polenta while stirring constantly. Cook for 7-8 minutes until thickened, remove the pan from the heat and add the butter and grated cajola cheese. Stir, cover and set aside.
- In a bowl, mix the melted butter, parmesan, garlic and parsley. Remove the wings from the oven, place in a large bowl and toss with the seasoned butter.
- Place some of the polenta on a serving plate, add a few duck wings and sprinkle with some more finely chopped parsley.
