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1
Preheat the oven to 325.
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2
In a large skillet, heat 2 tablespoons of the oil.
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3
Add the onion, cinnamon and a pinch of salt, cover and cook over moderately low heat, stirring, until the onion is softened, 8 minutes.
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4
Add the tomatoes and cook over moderate heat, stirring, until very soft, 8 minutes.
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5
Add the wine and boil over high heat for 2 minutes.
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6
Add the stock and bring to a boil, then pour into a 9-by-13-inch baking dish.
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7
Season the duck with salt and pepper and set the legs skin side up on the vegetables; keep the skin out of the liquid.
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8
Bake the duck legs on the top third of the oven for 1 1/2 hours, until the meat is tender and the skin is crisp.
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9
Meanwhile, spread the hazelnuts in a pie plate and toast until golden, 10 minutes.
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10
Transfer to a towel and rub to remove the skins, then transfer to a mini food processor.
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11
In a medium skillet, heat the remaining 2 tablespoons of oil.
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12
Add the bread and cook over moderately high heat, stirring, until browned, 2 minutes.
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13
Reduce the heat to low and add the garlic.
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14
Cook, stirring, until the garlic is golden.
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15
Transfer the bread, garlic and oil to the processor and grind coarsely with the hazelnuts.
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16
Transfer the duck to a rimmed baking sheet and keep warm in the oven.
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17
Strain the pan sauce through a coarse sieve set over a saucepan, pressing on the solids; scrape the vegetables on the underside of the sieve into the sauce.
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18
Skim off the fat.
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19
Boil the sauce over high heat until reduced to 2 cups.
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20
Whisk the hazelnut mixture into the sauce and bring to a simmer.
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21
Remove from the heat and whisk in the butter.
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22
Season with salt and pepper and serve with the duck.
