Duck Leg Braised in Marsala

Rub the duck legs with thyme leaves, orange zest and pepper and refrigerate covered for at least 4 hours or possibly overnight.

Remove the legs from the refrigerator 45 min. before cooking begins and season heartily with salt after 15 min.

Preheat the oven to 160 °C.

Highly heat a large heavy roasting pan. Pour in the duck fat, let it melt, and put in the duck legs, skin side down. Roast until the skin is dark brown and crispy, then turn to the other side, reduce the temperature a tiny bit, and brown as well.

Remove the drumsticks and set aside (perhaps sear in portions).

Remove half the fat and add the diced thyme sprigs, vegetables, bay spice and a little pepper to the roasting pan form.

Saute for about 10 min, stirring several times, until the vegetables are nicely browned and caramelized, then add balsamic vinegar and Marsala.

Increase the heat and do 6-8 min until the liquid is reduced by half. Add the chicken stock and simmer for another 5 min.

Then place the duck legs, house side up, in the braising liquid. The liquid should not completely cover the legs. Close the roaster and place in the oven for about 2 1/2 hours.

The meat should now be very tender, but not yet falling off the bone. Remove the roaster and set the oven to 200 °C.

Place the duck legs in an ovenproof dish.

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