Duck Braised in Bunyuls | Saveur

Ingredients

• 6 large duck legs, 8—10 oz. each
• 1 tbsp. thyme leaves, plus 6 whole sprigs thyme
• Zest of 1 orange
• 1 tbsp. freshly cracked black pepper
• Kosher salt
• 2 tbsp. extra-virgin olive oil
• 11/2 cups diced onion
• 1/2 cup diced fennel
• 1/2 cup diced carrot
• 1 bay leaf, preferably fresh
• Freshly ground black pepper
• 2 tbsp. balsamic vinegar
• 2 cups banyuls
• 3 cups chicken stock
• 1/4 cup flat-leaf parsley leaves