Braised Duck Legs With Polenta And Wilted Chard

Prick duck skin all over with a paring knife or carving fork; season with salt and pepper. Place duck on a large rimmed baking sheet. Toss with thyme, garlic, bay leaves, and juniper berries, pressing aromatics onto legs to adhere. Let sit 30 minutes (or preferably do this the day before; cover and chill). Place racks in upper and lower thirds of oven and preheat to 225 °F. Heat oil in a large Dutch oven or other heavy pot over medium and cook onion, carrots, and celery, stirring occasionally, until softened, 8 –10 minutes. Add wine, bring to a boil, and cook until reduced by half, 6 –8 minutes. Add 1 cup water and slip duck legs (including aromatics), skin side down, into liquid. Cover and braise in oven on lower rack until duck is submerged in its fat, 1 1/2 –2 hours. Turn duck skin side up and cook, covered, until tender (the bones will wiggle easily in the joint), 1 1/2 –2 hours longer. Transfer duck to a deep baking dish; strain liquid into a large measuring glass or medium bowl. Skim fat into dish with duck; set aside braising juices. Chill duck, at least 1 hour and up to 2 days (cover and chill juices if chilling duck more than a couple of hours).