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1
Preheat oven to 350.
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2
Trim excess skin from duck legs and discard.
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3
Heat a Dutch oven with a tightly fitting lid over medium heat.
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4
Add olive oil to the pot, and when it begins to shimmer, add the duck legs, skin side down.
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5
Cook until the skin is well browned and the fat has begun to render, approximately 8 to 10 minutes.
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6
Turn the legs over and brown the other sides, 5 to 10 minutes more.
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7
Remove to a plate to rest.
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8
Add the celery, carrots, onion and garlic to the pot, and stir to combine.
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9
Cook until the onions have softened and have just started to color, approximately 8 to 10 minutes.
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10
Clear a space in the center of the pot and add the anchovies, then swirl them in fat until they begin to dissolve.
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11
Stir to combine.
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12
Add juniper berries, wine, vinegar and duck legs, and cook until most of the liquid has evaporated, approximately 15 minutes.
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13
Add tomato paste and stir to combine, then enough chicken stock so that the combination takes on a sauce-like consistency and just covers the duck.
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14
Increase heat to high and bring to a boil.
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15
Put a lid onto the pot and place in the oven.
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16
Cook for 90 minutes, or until the legs are almost falling off the bone.
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17
Remove duck from pot and allow to cool slightly.
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18
Peel off skin, dice and reserve.
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19
Shred meat off bones and return to pot.
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20
Place pot on stove top over medium heat and bring to a simmer.
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21
Add duck skin to taste, sage and salt and freshly ground black pepper to taste.
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22
Serve over polenta.
