1/4 cup extra-virgin olive oil
1 large Spanish onion, chopped
One 3-inch cinnamon stick, broken
2 cups chopped plum tomatoes
1 cup dry red wine
1 cup chicken stock
8 Pekin duck legs (about 8 ounces
each), trimmed of excess fat
Freshly ground black pepper
1/3 cup hazelnuts
1 cup finely diced crustless baguette
2 large garlic cloves, chopped
1 tablespoon unsalted butter
1. Preheat the oven to 325°. In a large skillet, heat 2 tablespoons
of the oil. Add the onion, cinnamon and a pinch of salt, cover and
cook over moderately low heat, stirring, until the onion is
softened, 8 minutes. Add the tomatoes and cook over moderate
heat, stirring, until very soft, 8 minutes. Add the wine and boil
over high heat for 2 minutes. Add the stock and bring to a boil,
then pour into a 9-by-13-inch baking dish.
2. Season the duck with salt and pepper and set the legs skin side
up on the vegetables. Bake the duck legs in the top third of the
oven for 1½ hours, until the meat is tender and the skin is crisp.
3. Meanwhile, spread the hazelnuts in a pie plate and toast until
golden, 10 minutes. Transfer to a towel and rub to remove the
skins, then transfer to a mini food processor.
4. In a medium skillet, heat the remaining 2 tablespoons of oil.
Add the bread and cook over moderately high heat, stirring, until
browned, 2 minutes. Reduce the heat to low and add the garlic.
Cook, stirring, until the garlic is golden. Transfer the bread, garlic
and oil to the processor and grind coarsely with the hazelnuts.
5. Transfer the duck to a rimmed baking sheet and keep warm
in the oven. Strain the pan sauce through a coarse sieve set over a
saucepan, pressing on the solids; scrape the vegetables on the
underside of the sieve into the sauce. Skim off the fat. Boil the
sauce over high heat until reduced to 2 cups.
6. Whisk the hazelnut mixture into the sauce and bring to a
simmer. Remove from the heat and whisk in the butter. Season
with salt and pepper and serve with the duck. —Marcia Kiesel
FOOD & WINE selects the recipes and is closely involved in evaluating the wines offered by licensed retailers through the FOOD & WINE Wine Club. Global Wine Company has been selected to service and fulfill the
FOOD & WINE Wine Club. For all states other than Texas, all credit card payments will be authorized by Global Wine Company located at 1401 Los Gamos Dr. #230, San Rafael, CA 94903, for the benefit of each retailer. All wine sales are made by a licensed retailer in compliance with state laws and the licensed retailer assures all involved that it fully complies with all states laws applicable to it. Due to state laws, wine can be purchased only be adults age 21 or older. Wine may be shipped only to legal adults. We currently ship to the following states: CA, ID, LA, MO, ND, NE, NH, NM, NV, OR, WV, WY. Further, in the following states, all orders accepted by and sales made by licensed in-state retailers: AZ, CO, CT, DC, FL, HI, IA, IL, IN, MA, MI, MN, NJ, NY, OH, VA, WA. In Texas, all wine will be sold by Texas licensed winery, Landon Winery, located at 2508 Lee Street, Greenville, TX, 75401, Phone: 1-903-454-7878.