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1
Heat the oven to 350F.
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2
Heat the oil in a large ovenproof skillet over medium-high heat until it shimmers.
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3
Salt and pepper the duck legs and wings on both sides, then, working in batches, brown the duck, about 5 minutes per side.
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4
Set aside.
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5
Pour off all but enough fat to coat the skillet.
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6
Add the onion, carrots, celery, and a little salt.
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7
Cook over medium heat, stirring occasionally, until the vegetables soften and begin to brown, about 15 minutes.
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8
Add the garlic and the sprigs of thyme and tarragon.
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9
Cook until the vegetables are almost tender, 3 to 5 minutes more.
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10
Arrange the duck, skin-side up, over the vegetables.
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11
Add enough stock to cover the vegetables but not the duck.
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12
Bring the stock to a simmer.
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13
Add the apples and transfer the skillet to the oven.
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14
Gently simmer-just an occasional bubble-basting occasionally, until the duck is very tender and well browned about 2 hours.
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15
Remove the duck from the pan and cover loosely with aluminum foil.
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16
Strain the braising liquid, pressing the vegetables and apples with a wooden spoon.
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17
Discard the vegetables and apples and return the liquid to the skillet.
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18
Bring it to a simmer and skim off the fat.
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19
Whisk the butter and chopped thyme and tarragon into the braising liquid.
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20
Return the duck to the skillet, heat through, then serve.
