Ragout of Duck Legs with White Onions and Prunes from The Cooking of South West France by Paula Wolf

Name: Ragout of Duck Legs with White Onions and Prunes from The Cooking of South West France by Paula Wolf
Ingredients: 2 tablespoons unsalted butter; 18 small white onions (about 1 inch in diameter); Chopped fresh flat-leaf parsley; 1½ teaspoons sugar; ¼ teaspoon Freshly ground pepper; ½ teaspoon salt; 1 tablespoon red wine vinegar; 1 large red onion, thinly sliced; 2¼ cups full-bodied red wine, such as California Petite Sirah or a French Côtes-du-Rhône; 1 tablespoon Dijon mustard; 3 medium carrots, peeled, halved crosswise, then lengthwise; 1½ cups unsalted chicken stock (storebought or homemade); 4 Pekin duck legs, drumsticks and thighs separated; 3 garlic cloves, peeled; 12 extra large pitted prunes; 2 cups hot tea, preferably linden or orange pekoe

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Duck breasts have become so popular that people often wonder what to do with the legs. One solution is to use them in this excellent dish, which relies on a good hearty wine for background richness...

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Ingredients

2 tablespoons unsalted butter
18 small white onions (about 1 inch in diameter)
Chopped fresh flat-leaf parsley
1½ teaspoons sugar
¼ teaspoon Freshly ground pepper
½ teaspoon salt
1 tablespoon red wine vinegar
1 large red onion, thinly sliced
2¼ cups full-bodied red wine, such as California Petite Sirah or a French Côtes-du-Rhône
1 tablespoon Dijon mustard
3 medium carrots, peeled, halved crosswise, then lengthwise
1½ cups unsalted chicken stock (storebought or homemade)
4 Pekin duck legs, drumsticks and thighs separated
3 garlic cloves, peeled
12 extra large pitted prunes
2 cups hot tea, preferably linden or orange pekoe