Beaujolais Nouveau Braised Duck Legs - Andrew Zimmern

Ingredients

• 4 duck legs-thigh (dark quarters), well seasoned
• 2 tablespoons butter
• Bouquet garni of bay, rosemary and thyme
• 2 carrots, diced
• 1/2 onion, diced
• 1 fennel bulb, diced
• 1 leek, diced
• 4 cups Beaujolais Nouveau or similar red wine
• 2 cups pearl onions, blanched and peeled
• 8 ounces sliced mushrooms
• 2 ounces bacon, cut into small batons