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1
Put the duck legs, skin side down, in a skillet large enough to accommodate all the ingredients comfortably; turn the heat to medium.
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2
Brown the duck legs slowly, carefully, and evenlyit will take about 20 minutes totalsprinkling them with salt and pepper as they cook.
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3
Meanwhile, chop the vegetables.
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4
When the legs are nicely browned, turn and sear the meat side for just a minute or two.
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5
Transfer to a plate; remove all but enough of the fat to moisten the vegetables (theres plenty more fat where that came from).
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6
Preheat the oven to 400F.
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7
Add the vegetables and garlic, thyme, and some salt and pepper and cook, stirring occasionally, over medium-high heat, until they begin to brown, 10 to 15 minutes.
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8
Return the duck legs, skin side up, to the pan and add the stock; it should come about halfway up the duck legs but in no case should it cover them.
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9
Turn the heat to high, bring to a boil, and transfer to the oven.
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10
Cook for 30 minutes, then turn the heat to 350F.
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11
Continue to cook, undisturbed, until the duck is tender and the liquid reduced, at least another half hour and probably a bit longer.
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12
(When done, the duck will hold nicely in a warm oven for up to another hour.)
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13
Garnish and serve.
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14
In step 2, substitute shallots for the leeks; omit the celery and garlic and add 1 1/ 2 cups dried apricots or prunes (or a mixture).
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15
Proceed as directed.
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16
In step 2, cook 1/4 cup peeled and chopped shallot until softened (omit the other vegetables).
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17
Add 2 cups chopped fresh parsley leaves; use 2 cups dry white wine (or 1 cup wine and 1 cup stock) in place of the stock.
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18
Finish as directed, garnishing with more fresh parsley.
