Crispy Duck Legs with Toasted Hazelnut and Garlic Sauce Recipe

Step 1Preheat the oven to 325 degrees F. In a large skillet, heat 2 tablespoons of the oil. Add the onion, cinnamon, and a pinch of salt, cover, and cook over moderately low heat, stirring, until the onion is softened, 8 minutes. Add the tomatoes and cook over moderate heat, stirring, until very soft, 8 minutes. Add the wine and boil over high heat for 2 minutes. Add the stock and bring to a boil, then pour into a 9- by 13-inch baking dish.

Step 2Season the duck with salt and pepper and set the legs skin side up on the vegetables; keep the skin out of the liquid. Bake the duck legs on the top third of the oven for 1 1/2 hours, until the meat is tender and the skin is crisp.

Step 3Meanwhile, spread the hazelnuts in a pie plate and toast until golden, 10 minutes. Transfer to a towel and rub to remove the skins, then transfer to a mini food processor.

Step 4In a medium skillet, heat the remaining 2 tablespoons of oil. Add the bread and cook over moderately high heat, stirring, until browned, 2 minutes. Reduce the heat to low and add the garlic. Cook, stirring, until the garlic is golden. Transfer the bread, garlic, and oil to the processor and grind coarsely with the hazelnuts.

Step 5Transfer the duck to a rimmed baking sheet and keep warm in the oven. Strain the pan sauce through a coarse sieve set over a saucepan, pressing on the solids; scrape the vegetables on the underside of the sieve into the sauce. Skim off the fat. Boil the sauce over high heat until reduced to 2 cups.

Step 6Whisk the hazelnut mixture into the sauce and bring to a simmer. Remove from the heat and whisk in the butter. Season with salt and pepper and serve with the duck.

Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.