Wine-Braised Duck Legs with Agen Prunes

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Influence a herb to bundle (cluster garni): Place the thyme sprigs, celery, and sound leaf in a smooth pile, by then secure them together by wrapping immovably transversely around the center with a touch of twine. Set aside. Set up the duck legs: Remove the skin and put something aside for another use. Using scissors, trim away any excess fat from the legs and spare 3 heaping tablespoons (discard the rest). Season the legs on all sides with 1¼ teaspoons honest to goodness salt and ¼ teaspoon dull pepper indicate. In a tremendous, overpowering bottomed skillet over medium-low warmth, incorporate the trimmed duck fat. Cook, blending sporadically, until around 2 tablespoons liquid fat has rendered into the skillet. Discard the solid pieces. Trade two of the duck legs to the hot fat in the dish; let cook without bothering until the point that especially carmelized, around 4 minutes. Turn and repeat on the remaining side, around 3 minutes more. Oust to a plate and repeat with the remaining two duck legs. Empty to a plate and incorporate the carrots, garlic, and onion to the skillet; cook, mixing, until assuaged hardly, 2 minutes. In the meantime, in a 6-quart Dutch oven or overpowering bottomed pot, incorporate the wine; warmth to the point of bubbling completed high warmth. While gurgling, use a since a long time back dealt with lighter to contact off the wine. Allow the flares to blur away without any other person, about a minute, by then cut down the glow to a stew and let cook 5 minutes more. Incorporate the cloves and package garni, and season with ½ teaspoon salt and ⅛ teaspoon dull pepper. Add the duck legs to the wine mix, by then add enough water to about cover the legs (around 1– 1¼ mugs). Cover the holder and lower the glow to keep up a low stew; cook, turning the legs on occasion, until the point that the moment that the meat has pulled a long way from the complete of the bones and feels sensitive, around 1 hour 15 minutes. Clear the legs to an enormous, shallow serving dish and cover with frustrate to keep warm. Add the prunes to the cooking liquid, and discard the herb bundle. Trade 33% of the sauce and Vege­tables to a blender or sustenance plant and process until generally smooth. Trade the blended mix back to the pot to thicken the sauce. Turn the glow to high. Incorporate the chocolate, ¼ teaspoon salt, and ⅛ teaspoon pepper and cook, mixing frequently, until diminished and possibly thickened, around 8 minutes. Taste and change the seasoning as needed. Pour the sauce, prunes, and Vegetables over the duck legs. Adornment with all the more fresh thyme, and serve.

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