Jugged Duck Legs

Preparation:

Preparation: Have the thighs deboned by the butcher. Roll them up and tie them with white kitchen string. Leave them to marinate for half a day in a glass and a half of wine with the bay leaf, garlic, leek and salt. Turn them every now and then. Drain them, put them in a pan with thinly sliced carrots and onions and cook for 20 minutes in the oven at 200 degrees. Prepare the sauce. Filter the marinade, season with salt and pepper, put on the fire and reduce the liquid to a low flame. When the thighs are cooked, remove them from the pan and keep them warm. Remove part of the cooking fat, deglaze the rest by pouring the half glass of leftover wine into the pan, mix and pour into the sauce pan. Put on the fire and let it reduce until the mixture takes on a velvety consistency. Untie the thighs and cut them into slices. Arrange them on a warm serving plate and cover them with the sauce. Accompanying wines: Barbera D'Alba “Superiore” DOC, Tazzelenghe Di Ipplis VdT Del Friuli, Carmignano DOCG.