PREPARATION

• 01
  Put the legs on a tray and gratin a little in the oven (only on the side with the skin).
• 02
  Next, in a pan with a little butter, put the grapes and the port wine and let reduce for about 20 minutes. Then add the cornmeal and stir well.
• 03
  In another pan with a little butter, sauté the onion cut to julienne, when it is golden brown, add the brown sugar and let it confit for a little while.
• 04
  And finally, serve the onion confit, one leg on top and sauté with the port wine reduction and the grape grains.