Steps: |
| -Preheat oven to 300 degrees. |
| -Mix the wine, cider, garlic, shallot and thyme in a non-reactive container that will also accommodate the duck legs. |
| -Marinate the duck legs for 12-24 hours. |
| -Remove the duck from the marinade and strain the liquid through a fine sieve (chinoise); reserve. |
| -Dry the duck legs on a wire rack over a sheet pan and pat dry with a paper towel. |
| -Season the legs liberally with salt and pepper. |
| -Heat the oil in a Dutch oven or braising pan. Slowly lower in the duck legs skin-side down. |
| -Brown on this side to caramel color and then turn over and lightly brown. |
| -When brown, remove and set legs aside; add the onion to the hot oil. Saute until golden brown. |
| -Add the carrots and saute for 5 minutes. |
| -Stir in the tomato paste. Coat the vegetables with tomato paste. |
| -Add the reserved marinade. Scrape the brown bits (fonds) from the bottom of the pan. Reduce liquid by half. |
| -Add the chicken stock, figs and bouquet garni. |
| -Drop the legs in, making sure they are only covered 3/4 of the way up with liquid. |
| -Cover with parchment paper and a lid or foil. |
| -Cook at 300 degrees for 3 hours. The bone will slide out of the meat when it is ready. |
| -Strain the sauce through a sieve and then skim off the fat. Reduce the liquid to sauce consistency and serve with the meat. |
| -Pull the thigh bone out of the leg and serve. |
Pairs With: |
| Fennel Mashed Potatoes |
| Potatoes Boulanger (BOO-lahn-zha) |
| Roasted Root Vegetables |
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