2 large duck legs
1 onion, sliced
1 carrot, cut into small batons
2 cloves garlic, sliced
3 bay leaves
1 glass white wine
salt, olive oil
Sauté the onion in olive oil in a cast-iron pan until soft but not brown. Brown the duck legs in the oil. Add all the other ingredients, bring to the boil and simmer gently for an hour.
Remove the duck from the sauce and put in an oven dish in a hot oven for 10 minutes to crisp the skin. Reduce the sauce left in the pan, if necessary. Serve on a bed of the carrot and onion slices, with rice or potatoes.
I served it with roast pumpkin – pumpkin cut into chunks, put in an oven dish with olive oil, sprigs of rosemary, bay leaves, salt, pepper and garlic cloves and roasted for an hour until the edges were slightly browned.