Instructions

1. Take the duck legs from the fridge and place them on a plate. Season the legs to taste with kosher salt and freshly ground black pepper. If you want to add any spices, do so judiciously to prevent masking the natural flavors. Let the duck legs reach room temperature.

2. Coat the bottom of the Dutch oven with a thin patina of refined oil, such as light olive. The duck legs will render out quite a bit of fat during cooking, so you just want enough oil to coax some of the fat from them to get a good sear in the beginning.

3. Place the Dutch oven on the stove over medium heat and place the lid on it. Let the Dutch oven heat for about 7 or 8 minutes, or just a bit longer than you would a skillet.

4. Place the duck legs skin side down in the Dutch oven to render out the fat. It takes a little while longer to get a good sear and crackly skin on duck legs than it does other fowl, such as chicken.

5. Cook the duck legs skin-side down until you hear crackling, maybe 10 to 12 minutes. Don't interrupt the sear by checking the legs or turning them over early. You might have to spoon or ladle out some fat to get a good sear, depending on how much fat renders out.

6. Turn the legs over using tongs about 2 minutes after you start to hear crackling, which means the moisture has left the skin and they're starting to crisp up. Grab the legs by the bone so you won't tear the meat or skin. Cook for 2 or 3 minutes on the other side after you turn the duck legs over.

7. Remove the duck legs from the Dutch oven and place them on a plate. Spoon or ladle out all the duck fat except 1 or 2 tablespoons and reserve it for another use.

8. Add mirepoix vegetables -- 2 parts diced onion to 1 part each diced carrot and celery -- to the Dutch oven.

9. Cook the mirepoix until caramelized all over, about 10 minutes, mixing with a wood spoon as needed. Pour about 1 tablespoon of wine, stock or water to the Dutch oven and scrape the bottom with a wood spoon while it evaporates.

10. Place the duck legs skin side up in the Dutch oven after you scrape the fond -- the caramelized bits that stick to the bottom of a pan. Add enough liquid to reach halfway up the duck legs. Use any liquid you like, but duck does best with a natural, sodium-free stock or broth.

11. Add aromatics. Aromatics impart subtle hints of flavor to a dish -- not an assault on the senses -- and show finesse on the part of the cook. Duck loves to cook with a few juniper berries, a star anise pod, a few black peppercorns and maybe half a California bay leaf.

12. Cover the Dutch oven with the lid. Spoon some of the liquid over the duck legs every 15 minutes. Insert a toothpick in the meat when the liquid reduces by half. It should feel like you're inserting a toothpick into warm butter when the duck legs are ready.

13. Remove the duck legs and finish them with fresh herbs, if desired. You can skim the fat, reserve it and make a sauce with the reduced cooking liquid, if desired.