Preheat oven to 160°C (325°F). Pat duck legs dry and season with 0.5 tsp salt and 0.25 tsp pepper. In a heavy Dutch oven, heat oil or duck fat over medium-high heat. Sear duck legs skin-side down until deep golden, 6–8 minutes. Flip and brown the other side 2 minutes. Remove and set aside.

Sauté aromatics

Reduce heat to medium. Add diced onion to the pot and cook until translucent, 5–6 minutes. Add minced garlic, chipotle, ancho chili powder, cumin, and smoked paprika; cook 1 minute until fragrant. Stir in tomato paste and cook 1 more minute.

Braise

Deglaze with red wine if using, scraping browned bits. Add stock, bay leaf, remaining salt and pepper, and return duck legs skin-side up. Bring to a gentle simmer, cover, and transfer to the oven. Braise 1.5–2 hours, or until meat is very tender and pulls easily from the bone.

Finish

Remove duck from braising liquid. Reserve 200 ml of the braising liquid and reduce it on the stove over medium heat until slightly thickened (5–10 minutes). Shred meat from bones and toss with reduced braising sauce and lime juice. Keep warm.

Grilled Elote (corn)

Preheat a grill or grill pan to high. Brush corn cobs with melted butter and season lightly with 1 tsp salt. Grill, turning occasionally, until charred in spots and kernels are tender, about 8–10 minutes.

While hot, brush each cob with a thin layer of mayonnaise, sprinkle cotija cheese evenly, dust with chili powder, scatter chopped cilantro and serve with lime wedges. For plating with the deconstructed dish, cut kernels off the cob with a sharp knife and reserve some halved grilled cobs for visual garnish.

Salsa Verde

Preheat broiler or a dry skillet. Arrange tomatillos and jalapeño on a sheet pan and broil or char in skillet until blackened in spots, 6–8 minutes, turning once. Let cool slightly.

In a blender or food processor combine charred tomatillos, jalapeño (remove seeds for milder heat), quartered onion, garlic, cilantro, lime juice, salt, and olive oil. Pulse until you have a slightly chunky to smooth salsa, tasting and adjusting salt and lime. Chill or keep at room temperature until plating.

Corn Polenta

Bring water and milk to a gentle boil in a heavy saucepan. Add 1 tsp salt. Slowly whisk in polenta in a steady stream to avoid lumps.

Reduce heat to low and simmer, stirring frequently, 20–25 minutes until thick and creamy. Stir in butter and grated parmesan, adjust salt and pepper to taste. If too thick, loosen with a splash of milk or stock. Keep warm; polenta will set as it cools—reheat with a little liquid to serve.

Garnish & Assembly

Warm plates. Spoon polenta in a shallow bed in the center of each plate (about 1/2 cup polenta per serving). Fan or mound shredded chili-braised duck (about 1 duck leg worth shredded per plate) over the polenta.

Arrange grilled elote kernels and a small charred cob piece alongside the duck. Spoon salsa verde around or over the duck in a way that complements but does not saturate the polenta.

Top with pickled red onion, cilantro, and toasted pepitas. Finish with a light sprinkle of cotija if desired and a lime wedge on the side. Serve immediately.