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Servings Per Recipe: 6
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Trim excess fat off the thighs.
Slide the knife along the fatty side of the thigh, leaving only a thin layer of fat.
Place a heavy knife over the thigh bone just in from the nub and give it a good tap with a hammer. (By doing this, instead of just hacking at the bone with a cleaver, you prevent splintering.)
Place a chopped onion and a chopped carrot in a pan just large enough to hold the thighs and add the thighs, skin side up. Season with salt and pepper. Roast in the oven until well browned and the pan is full of fat.
If you notice cloudy liquid inthe pot, place the pot over high heat to evaporate the juices and cause them to caramelize.
Hold the duck in place with a pan lid and pour off the fat.
Pour enough wine or broth into the pot to come about one-third up the sides of the thighs.
Cover the pot with aluminum foil and then with the lid and simmer very gently on the stove top or in the oven until the duck thighs are easily penetrated with a knife.
Take the thighs out of the pot, strain the braising liquid, and discard the vegetables. If you have time, degrease the liquid by chilling and skimming off the fat as shown here or in a saucepan, over medium heat, with a spoon.
Strain the degreased braising liquid back over the duck thighs. Put the pot in the oven, and baste the thighs every few minutes with the braising liquid until the liquid becomes syrupy.
Serve the thighs with the braisihg liquid spooned on top. Here, the thighs are served with sautéed apple wedges.
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