Wine-Braised Duck Legs with Agen Prunes (Civet de Canard Aux Pruneaux D'Agen)

Name: Wine-Braised Duck Legs with Agen Prunes (Civet de Canard Aux Pruneaux D'Agen)
Ingredients: 8 fresh thyme sprigs, plus more for serving; 1 6-inch piece celery with leaves; 1 large bay leaf; 4 duck legs (2½–3 lb.); 2 tsp. kosher salt; 1 ⁄ 2 tsp. freshly ground black pepper; 2 medium carrots (about 10 oz.), sliced into rounds (2 cups); 2 garlic cloves, peeled and halved; 1 yellow onion (about 7 oz.), chopped (1¼ cups); 1 bottle (750 ml) hearty red wine from Southwest France such as Buzet, Côtes de Gascogne, Madiran, or Cahors; 2 whole cloves; 18 large prunes from Agen (7 oz.); 1 oz. bittersweet chocolate (68%–75%), coarsely chopped (scant 3 Tbsp.)

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Rather than using the traditional dash of blood often used in a civet, Kate Hill uses a few squares of dark chocolate. The deep purple prunes from Agen, France, lend a luxurious texture and sweetness...

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Ingredients

8 fresh thyme sprigs, plus more for serving
1 6-inch piece celery with leaves
1 large bay leaf
4 duck legs (2½–3 lb.)
2 tsp. kosher salt
<sup>1</sup>⁄<sub>2</sub> tsp. freshly ground black pepper
2 medium carrots (about 10 oz.), sliced into rounds (2 cups)
2 garlic cloves, peeled and halved
1 yellow onion (about 7 oz.), chopped (1¼ cups)
1 bottle (750 ml) hearty red wine from Southwest France such as Buzet, Côtes de Gascogne, Madiran, or Cahors
2 whole cloves
18 large prunes from Agen (7 oz.)
1 oz. bittersweet chocolate (68%–75%), coarsely chopped (scant 3 Tbsp.)