Recipe:Canard Au Vin

Bon Appetit/October 2004

`INGREDIENTS:`
6 duck legs, trimmed excess fat, seasoned with salt and pepper	4 slices bacon, diced into 1/4-inch pieces	10 oz pearl onions, stemmed, skinned
12 oz crimini or golden Italian mushrooms, quartered	1 medium onion, dices into 1/4-inch pieces	1 large carrot, dices into 1/4-inch pieces
1 large celery stalk, dices into 1/4-inch pieces	4 cloves garlic, minced	1 Tbs tomato paste
1 tsp dried thyme	2 bay leaves	2 Tbs all purpose flour
1/4 cup brandy	1 bottle Chardonnay	2 Tbs fresh parsley, chopped

`1`	Preheat oven to 325 F. In a Dutch oven or a large straight-sided skillet with tight fitting lid, brown bacon. Remove and drain, discard fat, reserve bacon.
`2`	Trim excess fat from duck legs. Brown duck legs over medium heat for 20 minutes or until well browned. Remove and reserve. Remove all but 2 tablespoons of fat, reserving 1 tablespoon.
`3`	Add pearl onions and lightly brown over medium high heat. Add mushrooms and cook until dry; remove and reserve.
`4`	Add reserved tablespoon of duck fat and saute onions, carrot, celery and garlic until onion is translucent. Add tomato paste, bay leaf, and thyme and cook 4-5 minutes stirring often. Add flour and cook 3-4 minutes. Add brandy and stir to incorporate. Add wine, 1/2 cup at a time, stirring well and simmering before each addition. Add reserved bacon; cover and place in over for 1-1/2 hours until tender. Remove from oven. Skim any fat that has risen to the surface and season with salt and pepper. Top with parsley.