2 strips bacon
6  Muscovy duck leg/thighs
salt and pepper
1 Tbl. olive oil
1 onion. coarsely chopped
1/2 tsp. Provençal herbs or dried thyme
4 cups Syrah or other robust red wine
2 cups dried prune/plums


In a large skillet big enough to hold  the duck legs, brown the bacon over low heat.
Remove bacon, dice and reserve.
Trim duck legs of any excess fat.  Add 1 Tbl. olive oil to the bacon drippings and brown the duck legs on all sides over medium/high heat. Lightly salt and pepper each leg.  Remove legs to plate as cooked.
Pour off all but 2 Tbl. fat. Add the onions and sauté for 10 minutes over low heat.
Add the wine, herbs, and  prunes. Simmer another 10 minutes.
Return duck legs to the pan, skin side up. Sauce should come up around but not completely cover the legs.
Braise uncovered over very low heat (barely bubbling) for  1 to 1 1/2 hours, adding a little more wine or water if needed to sauce.

Just before serving, remove duck legs to baking sheet and brown under oven broiler
just to crisp the skin. Watch out not to burn them.

Serve immediately surrounded by the sauce and some nice oven roasted potatoes.
Serves 6.

Wine recommendation: Sentinel Oak Syrah

Recipe by Jane O'Riordan

Domaine de la Terre Rouge.