Apple Cider-Braised Duck Legs - Andrew Zimmern

Ingredients

• Four 10-to-12-ounce duck legs, excess fat removed
• Salt
• Pepper
• 4 tablespoons olive oil
• 2 medium carrots, cut into 1/3-inch-thick rounds
• 1 small fennel bulb—halved, cored and cut into 1/2-inch pieces
• 1 medium leek, halved lengthwise and thinly sliced crosswise
• 3 medium shallots, halved lengthwise
• 3 cups apple cider
• 2 thyme sprigs
• 2 bay leaves
• 1 tarragon sprig
• 2 ounces pancetta, cut into 1/4-inch batons
• 1 cup frozen pearl onions, thawed
• 1/2 pound cremini mushrooms, cut into 1/4-inch-thick slices
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey