Red-Wine-and-Tomato-Braised Duck

Serves 6

Come autumn, this is one of the most popular dishes at Ouest, where we serve it with gnocchi, the perfect thing to soak up all its tangy sauce. At home, duck legs have other charms: They’re inexpensive, lean, and tender, an irresistible trio of traits. Make this on the first cold day of the year to fully appreciate all of its restorative qualities. This is also delicious served over egg noodles or Mashed Potatoes.

 

3 plum tomatoes, cut into small dice

Coarse salt

Freshly ground black pepper

2 tablespoons olive oil

8 duck legs, available from specialty shops and gourmet markets (also see Mail-Order Sources)

¹/₄ pound slab bacon, cut into 1-inch pieces

1 medium Spanish onion, cut into ¹/₄-inch dice

1 large carrot, sliced on a bias into ¹/₄-inch segments

2 cups red wine

¹/₄ cup distilled white vinegar

¹/₃ cup tomato paste

 

1. Thirty minutes before you want to cook, put the tomatoes in a bowl and season with salt and pepper.

2. Heat the olive oil into a large, heavy-bottomed pot and warm it over low heat until hot but not smoking. Season the duck legs with salt and pepper. Add the legs to the pan, skin side down. Cook gently, spooning off and discarding the rendered fat as it accumulates. Cook until most of the fat renders, 15 to 20 minutes longer. Turn the legs over and brown them on the other side, about 4 minutes. Remove them from the pan and set aside on a plate.

3. Pour off all but a few tablespoons of fat from the pot. Add the bacon and cook over medium-low heat, stirring to brown it and render its fat, about 8 minutes. Add the reserved tomatoes, onion, carrot, red wine, and vinegar and cook, stirring, for 1 minute. Add the tomato paste and stir to coat all the ingredients.

4. Return the duck to the pot, bring the liquid to a simmer, and braise until the duck is tender and falling off the bone, about 1 hour 15 minutes. Using tongs to hold the legs, remove the meat from the bones with a knife; it should come right off. Discard the bones. If not serving immediately, let cool, cover, and refrigerate the meat and sauce for a few days or freeze for up to 1 month. Reheat before proceeding.

5. To serve, divide the duck, vegetables, and sauce among 6 warm dinner plates or shallow bowls.