Roast Duck Legs with Red Wine Sauce Recipe

Preheat the oven to 350°F (175°C).

Season the duck legs with salt and pepper.

Heat olive oil in a large ovenproof skillet over medium heat.

Brown the duck legs on both sides, about 5 minutes per side.

Remove the duck legs from the skillet and set aside.

In the same skillet, add the onion and garlic. Cook until softened, about 5 minutes.

Stir in the red wine, chicken broth, and thyme. Bring to a simmer.

Return the duck legs to the skillet, cover, and transfer to the preheated oven.

Roast for 1 ½ to 2 hours, or until the duck legs are tender and cooked through.

Remove the duck legs from the skillet and keep warm.

Strain the sauce into a saucepan and discard the solids.

Bring the sauce to a boil and let it reduce by half.

Stir in the butter until melted and smooth.

Serve the duck legs with the red wine sauce spooned over the top.