Ingredients Jump to Instructions ↓

  1. 2 large whole duck legs, Moulard, Muscovy, or Pekin

  2. Salt and freshly ground pepper

  3. 1 medium onion, chopped

  4. 1 large tomato, peeled, seeded, and coarsely chopped

  5. 3 sprigs of thyme

  6. 1 imported bay leaf

  7. ⅓ cup poultry stock

  8. ⅓ cup dry white wine

  9. 1 recipe Sauteed Eggplant (pages 334-335)

  10. 1/2 cup pitted green olives, preferably Picholine, soaked in water if salty

  11. 4 rounds of French bread toasted in the oven, rubbed with garlic

Instructions Jump to Ingredients ↑

  1. Trim the fat from all of the legs and render it. Reserve 2 tablespoons for preparing this dish; save the rest for some other purpose. Score the fatty skin without piercing the flesh. In a large deep skillet over low heat, warm the rendered fat. Add the duck legs, skin side down, and cook, turning once, until browned, about 5 minutes per side. Pour off all the fat in the skillet. Season the legs with salt and pepper.

  2. Add the onion, raise the heat to moderate, and cook, stirring, for 5 minutes, until softened and golden. Add the tomato, thyme, and bay leaf and cook for 1 minute. Add the stock and wine and bring to a boil. Reduce the heat and simmer for 10 minutes. Cover and simmer until the legs are tender, about 1½ hours, turning the duck legs from time to time. Note: Muscovy legs will take an additional 30 to 60 minutes to cook. (The recipe can be prepared to this point up to 1 day in advance. If made ahead, reheat gently before proceeding.)

  3. When ready to serve, make the Sautéed Eggplant. Add the olives and the duck legs with their sauce and gently stir to combine. Correct the seasoning and serve at once garnished with garlic toasts.


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