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1
Trim duck legs of extraneous fat with a sharp knife, leaving a thin layer on top.
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2
(It is best to do this straight from the fridge, while fat is still firm.)
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3
Save duck fat for rendering.
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4
If you dont wish to render fat immediately, freeze for up to 2 months
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5
Season each leg generously with salt and pepper, then sprinkle with ground coriander and fennel.
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6
Massage seasoning into meat and leave at room temperature for 30 minutes, or wrap and refrigerate overnight.
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7
Roast duck legs in a 400-degree oven for about 45 minutes, until nicely browned.
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8
Pour off fat accumulated in roasting pan and reserve for another purpose.
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9
Meanwhile, make the sauce: Pour olive oil into a wide heavy-bottomed pot over medium-high heat.
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10
Add onions and let them cook for about 5 minutes, stirring occasionally, until softened and beginning to color.
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11
Add carrot, celery, thyme, bay leaf and orange peel.
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12
Season with salt and pepper and continue cooking until the carrot and celery are softened.
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13
Add garlic and tomato paste and stir to coat.
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14
Add chopped tomato and red wine and bring to a brisk simmer.
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15
Cook for 5 minutes, until slightly thickened.
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16
Add chicken broth and return to a simmer.
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17
Taste sauce for salt and adjust seasoning, adding a pinch of cayenne or red pepper flakes if desired.
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18
Finally, add duck legs, put on the lid, reduce heat to a gentle simmer and cook for about 45 minutes, until meat is tender when probed with a paring knife.
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19
Transfer the duck legs to a low baking dish, all in one layer.
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20
Skim any fat from surface of sauce.
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21
Ladle sauce over duck legs and bake, uncovered, at 375 degrees for about 30 minutes, until sauce is bubbling and legs have browned a bit on top.
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22
(Duck may be prepared up to 3 days in advance, then reheated.)
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23
Sprinkle olive gremolata evenly over dish.
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24
Serve with wide ribbons of buttered egg pasta or polenta, if desired.
