Ready to go into the oven!

Ingredients:

• 4 duck legs, skinned
• salt and pepper
• 1tb olive oil
• 1 onion, finely diced
• 1 garlic clove, minced
• 1 carrot, peeled and sliced or diced
• 2 small sticks of celery, finely sliced
• 1-1/2 c apple cider
• 1tb vincotto
• 1 sprig thyme leaves

Method:

1. Rinse duck legs off under cool water.  Pat dry, then season with salt and pepper.
2. In a heavy bottomed skillet or dutch oven, heat oil over medium high heat.  When pan is heated, add duck legs and brown all sides.  Remove and set aside.
3. In remaining fat, add vegetables.  Add another bit of olive oil if needed.  Saute vegetables for 4-5 minutes or until soft.
4. Remove vegetables from the pan and set over high heat.  When pan is nice and hot but the drippings are not burning, add apple cider and scrape the bottom of the pan to release the brown bits.  Reduce heat.
5. Return duck and vegetables to the pan.  Stir in vincotto and thyme.
6. Reduce heat and simmer, covered, 1-1/2 hours. Stir occasionally and check to make sure the liquid isn’t boiling.  Keep it at a gentle simmer.
7. Once time is up and meat is done, season with additional salt and pepper if needed.
8. This dish is great served over mashed potatoes.  Spoon sauce over the meat and veggies.