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1
Heat a heavy-bottomed stock pot, add the duck fat and allow to melt.
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2
Add the duck legs, and brown on each side, about 8 minutes each.
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3
Remove the duck legs and set aside.
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4
Add the onion, carrots, celery and garlic to the pan, and season with salt and pepper.
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5
Saute on medium-low heat for 10 minutes, or until just tender.
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6
Add the bay leaf and half of the red wine, let the red wine simmer for 5 minutes.
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7
Add the duck broth to the pot.
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8
Add the bouquet garni.
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9
Add the duck legs, ensuring that the duck legs are covered by the liquid.
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10
Bring to a boil, then reduce to a simmer.
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11
Cover, and check every 10 minutes to ensure that the broth is bubbling lightly.
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12
Simmer for 1 hour.
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13
Preheat the oven to 375F.
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14
Remove the duck legs and place in a casserole dish.
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15
Place in the oven, uncovered.
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16
Strain the vegetables out of the stock pot.
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17
Add the remaining red wine and season the broth to taste.
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18
Increase heat and allow to reduce by half.
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19
Baste the duck legs with this reduction sauce every 10 minutes, which will add flavorful glaze to the duck legs.
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20
After 50 minutes, remove from the oven.
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21
Plate the duck legs, ladle the reduction over the duck legs, garnish with chopped parsley and serve.
