Duck Legs Braised With Red Wine and Lime

• 4 duck legs
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 4 medium yellow onions, peeled and sliced
• Peeled zest of 2 limes, pith removed and cut into thin strips
• 2 teaspoons minced serrano chili
• 1 cup red wine
• 2 teaspoons lime juice, more as needed
• 1 tablespoon chopped cilantro

1. Preheat the oven to 250 degrees.
2. Season the duck with salt and pepper.
3. Place a stew pot over medium-high heat, and add the oil.
4. When hot, add the duck, skin side down, and cook until golden brown.
5. Rotate the legs and cook for 30 seconds more; transfer to a plate.
6. Turn the heat to medium-low, add the onions and a little salt and cook covered, stirring occasionally, until they are softened, about 15 minutes.
7. Stir in the lime zest and serrano chili.
8. Add the red wine, 1/2 cup of water and a pinch of salt.
9. Nestle the duck legs, skin side up, on top of the onions.
10. Bring to a boil, and then cover, place in the oven and cook until the duck is tender but still toothsome, about 1 1/2 to 2 hours.
11. Transfer the duck and 1/2 cup of the onions to a plate; cover to keep warm.
12. Puree the remaining onions, the cooking liquid and lime juice in a blender.
13. Adjust to taste with salt and lime juice.
14. Stir in half of the cilantro.
15. Mound the reserved onions in the centers of 4 plates.
16. Put a duck leg on top of each, and pour the sauce around the duck.
17. Sprinkle the remaining cilantro over each plate.
18. Serve as a hearty appetizer.

duck legs, salt, olive oil, yellow onions, serrano chili, red wine, lime juice, cilantro

Taken from cooking.nytimes.com/recipes/7647 (may not work)