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1
Preheat the oven to 325.
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2
In a small bowl, soak the dried porcini in 1 cup of the boiling water until the porcini are softened, about 20 minutes.
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3
Using your fingers, rub any grit off the mushrooms in the soaking liquid.
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4
Drain the mushrooms, reserving the soaking liquid; squeeze any excess liquid from the mushrooms and coarsely chop them.
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5
Slowly pour the mushroom soaking liquid into a cup, stopping before you reach the grit at the bottom.
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6
In a medium bowl, soak the pearl onions in the remaining 1 cup of boiling water for 1 minute.
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7
Drain the pearl onions, then trim and peel them.
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8
In a large, enameled cast-iron skillet or medium casserole, heat the olive oil until shimmering.
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9
Season the duck legs with salt and pepper.
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10
Add the duck legs to the skillet and cook over moderate heat until deeply browned, about 5 minutes per side.
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11
Transfer the duck legs to a plate.
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12
Add the pearl onions to the skillet and cook over low heat, stirring once or twice, until the onions are richly browned all over, about 10 minutes.
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13
Transfer the onions to a plate.
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14
Pour off all but 1 tablespoon of fat from the skillet and add the pancetta.
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15
Cook over low heat, stirring, until the pancetta is lightly browned, about 4 minutes.
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16
Add the shallots, garlic and chanterelles to the skillet and cook, stirring occasionally, until the chanterelles soften, about 5 minutes.
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17
Add the potatoes, thyme, chicken stock, wine and the reserved porcinis and porcini liquid and bring to a simmer.
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18
Submerge the duck legs in the sauce, cover and bake for 1 hour.
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19
Stir in the pearl onions, then cover and bake for 30 minutes longer, or until the duck is very tender.
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20
Using a large spoon, skim the fat from the sauce and discard the thyme sprigs.
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21
Season the sauce with salt and pepper.
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22
Serve the braised duck hot.
