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