4 duck legs

2 onions, chopped

2 cloves garlic, coarsely chopped

2 cups (500 ml) white wine

1 carrot, peeled

1 bay leaf

2 green onions, chopped

Salt and pepper

With the rack in the middle position, preheat the oven to 180°C (350°F).

In a large ovenproof skillet or Dutch oven over medium-high heat, brown the duck legs skin side down. Turn over the legs. Spoon any excess fat from the skillet if desired. Season with salt and pepper. Add the onions and garlic and cook until browned. Add the wine, carrot and bay leaf. Bring to a boil. Cover, transfer to the oven and bake for 1 1/2 hours. Uncover and bake until the flesh pulls easily from the bone, about 30 minutes to 1 hour more.

Remove the duck from the skillet. Discard the carrot and bay leaf. Let cool. Debone the duck. Set aside.

Reduce the cooking liquid until thick. Add the duck and green onions. Adjust the seasoning. Set aside and keep warm.

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