crispy duck legs with shallot and polenta

salt the legs from each side put aluminium foil allover and bake preferably at 200 Celsius for about 25 min than turn to other side add 2 shallots cut in 4 pieces and bake for the rest 30 min at 180 Celsius.

Before removing it from oven turn on grill  mode for approx 5 min to give proper crisp to all parts. 

In the bowl mix polenta with boiled water a put salt in it. Boil for about 5 min. 

All set up and enjoy your meal. 

Bon apetit

mango desert 

base : 
25 g shredded coconut 
50g nuts (almonds or walnuts)
50g date paste

cream top:
125 g mango 
10 g dried mango 
60 ml melted coconut oil  

mix all ingredients for base together. Put it into baking tray a leave it in freezer for 15 min. 

for cream leave dried mango in water for 10 min. Following mix fresh mango and dried mango and slowly add coconut oil to reach creamy texture. Pour it over the base and leave it in fridge to cool for a night.