4 servings

Trim the excess fat from:
4 duck legs, drumsticks and thighs attached

Several hours ahead or the night before, season with:
Salt and fresh-ground pepper
Cover and refrigerate.
Preheat the oven to 425°F.

In an ovenproof skillet just large enough to hold the duck legs comfortably, heat:
2 tablespoons olive oil

Add:
2 leeks, white and pale green parts only, rinsed and coarsely chopped
1 carrot, peeled and coarsely chopped
Cook over medium heat for 3 minutes.

Stir in:
1 teaspoon salt
6 sprigs thyme, leaves only
6 sprigs parsley, leaves only
1 bay leaf
1 cup green olives
Cook for 3 more minutes. Place the duck legs in the skillet, skin-side down.

Pour in:
½ cup white wine
1 ½ cups chicken stock
with:
1 strip of lemon zest

The liquid should be about 1 inch deep. Add more liquid if needed. Raise the heat, bring to a simmer, and immediately put the skillet in the oven. After 30 minutes, take the pan from oven and turn the legs skin-side up. If necessary, pour off and reserve some of the liquid so that all the duck skin is exposed. Turn the oven down to 325°F and continue cooking for 1 to 1½ hours more. The duck is done when the skin is browned and the tip of a knife slips easily in and out of the meat. Set the duck legs aside and pour the braising juices and vegetables into a small bowl. Allow the liquid to settle, then skim off and discard the fat. Taste for salt and correct the seasoning if needed. Pour the braising liquid and vegetables back into the skillet with the duck legs on top. Just before serving, return to a simmer and reheat for a few minutes.

Variations:

• Pitted olives can be substituted, but use fewer, about ½ cup, and don't add them to the braise until the last 15 minutes of cooking.
• Substitute dry sherry for half the wine.
• Substitute dried fruit such as prunes or figs for the olives. Use red wine instead of white and add a piece of bacon or pancetta to the braise. Omit the lemon peel.
• Substitute chicken legs for the duck legs. Reduce the cooking time by 15 minutes.

[Good choices for the green olives are unpitted Lucques or Picholine. This one-pan dish is especially satisfying served with soft polenta.]

Copyright © 2007 by Alice Waters. All rights reserved.