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1
Preheat the oven to 325u00b0F. Season the duck with salt and pepper.
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2
Heat a skim of oil, about 2 tablespoons, over medium-high heat in an ovenproof skillet large enough to hold the duck in a snug single layer. Working in batches, brown the duck legs, skin side down, about 7 minutes. Flip them and then brown the other side, about 4 minutes more. Reserve the browned duck legs on a plate.
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3
Discard most of the oil, leaving just enough to coat the bottom of the skillet. Add the onion, carrot, and celery. Fry the vegetables, stirring frequently and
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4
adjusting the heat if necessary to prevent burning, until they soften and
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5
become a richly caramelized brown, about 12 minutes.
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6
Add the tomato paste and rosemary and cook, stirring frequently, until it concentrates and darkens, about 5 minutes. Deglaze the pan with wine, scraping the bottom with a spoon.
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7
Return the duck to the pan, skin side down, adding any juices that have accumulated on the plate. Add the olives and enough broth to barely cover.
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8
ring the broth to a simmer, then transfer the uncovered pan to the oven. Braise the duck in the oven, checking to make sure the liquid is simmering
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9
very gently. After 45 minutes, turn the legs over and continue cooking, basting
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10
the duck with the braising liquid every 10 minutes until the meat is beginning
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11
to shrink from the bone, about 45 minutes more.
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12
Spoon off and discard any fat that floats on the surface of the braising liquid. Adjust the seasoning with salt and pepper and serve in warm shallow bowls.
