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1
Season the duck legs with salt.
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2
Coat a large wide pot lightly with olive oil.
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3
Lay the duck legs skin side down, in a single layer, in the pan.
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4
Cook the duck legs low and slow over low heat to render the fat.
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5
This process will take a while, don't rush it.
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6
It is really important to render as much fat out of the duck legs as possible.
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7
Once the pan is full of fat, turn up the heat and brown the duck legs on both sides.
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8
Preheat the oven to 400 degrees F.
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9
Once the legs have rendered and are nice and brown, remove them from the pan and reserve.
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10
Add the onions and season with salt.
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11
Stir to coat with the duck fat.
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12
Cover and cook over medium heat for 15 to 20 minutes.
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13
Once the onions are really nice and wilted, remove the lid and cook for another 15 minutes or until the onions start to caramelize.
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14
Taste to make sure they are very well seasoned, add salt if needed.
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15
Return the duck legs to the pan, snuggle them in with all the onions and add the wine, thyme and bay leaves.
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16
Cover the pan and place in the preheated oven.
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17
Braise the duck in the oven for about 90 minutes.
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18
Stir the onion and duck every 30 minutes to be sure that the onions are not burning.
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19
When done, the duck should be incredibly flavorful, tender and falling off the bone.
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20
Remove the tough lower stems from the dandelion greens, wash and spin them dry.
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21
Cut them into 1 -inch lengths.
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22
Place the greens in a large bowl with red wine vinegar.
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23
Season with salt and some of the warm duck fat.
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24
Strain some the onions out of the duck fat and toss them in with the greens.
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25
Place a large mound of the dressed dandelion greens on each serving plate, lay a duck leg on the greens and top with a little more of the onions.
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26
It's just ducky!!
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27
!
