Duck Legs Braised In Zinfandel

• 6 duck legs (drumsticks and thighs, attached)
• Salt and pepper to taste
• 1 tablespoon rendered duck fat or olive oil
• 1 medium yellow onion, cut into 1/2-inch dice
• 2 medium carrots, peeled and cut into 1/2-inch dice
• 1 bay leaf
• 2 sprigs thyme
• 2 cloves garlic, peeled, sliced
• Zest of 1/2 small orange
• 1 cup Zinfandel or other good-quality red wine
• 1 1/2 cups hot chicken stock (about)
• 1/2 teaspoon potato starch

1. Trim fat and skin from sides of duck legs, leaving a covering of skin on top of legs. Season with salt and pepper. Cover and refrigerate for several hours or overnight.
2. Preheat oven to 450 degrees.
3. In a cast-iron skillet over medium heat, put 1 tablespoon of duck fat or oil. Add onion and carrots and saute 5 minutes, until lightly browned.
4. Spread cooked vegetables in the bottom of deep earthenware baking dish. Add bay, thyme, garlic, orange zest and wine. Arrange duck legs on top in one layer, skin side down. Add hot stock to barely cover them.
5. Seal tightly with foil and bake in preheated oven 15 to 20 minutes, until stock begins to simmer gently. Reduce oven temperature to 350 degrees and continue to cook, covered, 30 minutes.
6. Remove foil, turn legs skin side up and cook uncovered another 30 minutes, or until skin is crisp and golden. To check meat for doneness, probe with small knife. If it offers no resistance and separates easily from bone, it is done.
7. Carefully remove legs from baking dish. Pour braising juices and vegetables into a saucepan and skim off fat. Over medium heat, reduce sauce to taste. If desired, thicken slightly with 1/2 teaspoon potato starch dissolved in 1 tablespoon water. Just before serving, reheat duck legs in sauce 5 to 6 minutes.

duck legs, salt, olive oil, yellow onion, carrots, bay leaf, thyme, garlic, orange, zinfandel, chicken, potato starch

Taken from www.epicurious.com/recipes/member/views/duck-legs-braised-in-zinfandel-51451661 (may not work)