Crispy Braised Duck Legs

From today's ny times, courtesy of mark bittman

Preheat oven to 400 degrees.

Put duck legs skin side down in a skillet large enough to accommodate all ingredients comfortably.

Turn heat to medium , and cook , rotating so skin browns thoroughly and evenly but do not turn over completely.

Meanwhile , peel onion and carrots , trim celery and roughly chop them all.

When skins are nicely browned , turn and sear the meat side just 1 to 2 minutes , and season with salt and pepper.

Remove to a plate.

Remove all fat from pan except enough to moisten vegetables.

Add vegetables and salt and pepper , and cook , stirring occasionally , over medium-high heat , until they begin to brown , 10 to 15 minutes.

Return duck legs skin side up to pan , and add stock.

It should come about halfway up the legs but not cover them.

Turn heat to high , bring to boil and transfer to oven.

Cook 30 minutes , and turn heat to 350 degrees.

Cook undisturbed until duck is tender and liquid reduced , at least 30 minutes or a bit longer.

Serve immediately.

duck legs, carrot, celery ribs, fresh black pepper, chicken stock