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1
Preheat the oven to 325.
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2
Season the duck legs with salt and pepper.
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3
In a large enameled cast-iron casserole, heat the oil.
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4
Add the onion, fennel, garlic and bay leaf and cook over moderate heat, stirring, until the vegetables are softened and just starting to brown, 10 minutes.
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5
Add 1 teaspoon of the marjoram and cook until fragrant, 1 minute.
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6
Add 1 cup of the wine and 2 cups of the chicken stock and bring just to a simmer.
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7
Nestle the duck legs in the casserole, skin side up, and add additional stock if necessary to cover by two-thirds.
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8
Cover the casserole and braise the duck in the oven for 1 1/2 hours, until tender.
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9
Preheat the broiler.
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10
Transfer the duck legs to a rimmed baking sheet.
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11
In a small bowl, blend the butter with the flour until smooth.
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12
Strain the braising liquid through a fine sieve set into a fat separator, pressing on the solids.
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13
Pour off the fat.
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14
Transfer the remaining liquid to a medium saucepan.
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15
Add the remaining 1 teaspoon of marjoram and boil the sauce until reduced to 1 1/4 cups.
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16
Whisk in the butter paste and simmer over moderately high heat until the sauce is thickened, 2 minutes.
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17
Whisk in the remaining 2 tablespoons of wine and season with salt and pepper; keep warm.
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18
Broil the duck 8 inches from the heat for 3 minutes, until the skin is browned.
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19
Transfer the duck to plates and serve with the sauce.
