Canard Au Vin

6 duck legs, trimmed excess fat, seasoned with salt and pepper
4 slices bacon, diced into 1/4-inch pieces
10 oz. pearl onions, stemmed, skinned
12 oz. cremini or golden Italian mushrooms, quartered
1 medium onion, diced into 1/4-inch pieces
1 large carrot, diced into 1/4-inch pieces
1 large celery stalk, diced into 1/4-inch pieces
4 cloves garlic, minced
1 Tbs. tomato paste
1 tsp. dried thyme
2 bay leaves
2 Tbs. all purpose flour
1/4 cup brandy
1 bottle Chardonnay
2 Tbs. fresh parsley, chopped

Preheat oven to 325°F.
In a Dutch oven or a large straight-sided skillet with tight fitting lid, brown bacon.
Remove and drain, discard fat, reserve bacon.
Trim excess fat from duck legs.
Brown duck legs over medium heat for 20 minutes or until well browned.
Remove and reserve.
Remove all but 2 tablespoons of fat, reserving 1 tablespoon.
Add pearl onions and lightly brown over medium high heat.
Add mushrooms and cook until dry; remove and reserve.
Add reserved tablespoon of duck fat and sauté onions, carrot, celery and garlic until onion is translucent.
Add tomato paste, bay leaf, and thyme and cook 4-5 minutes stirring often.
Add flour and cook 3-4 minutes.
Add brandy and stir to incorporate.
Add wine, 1/2 cup at a time, stirring well and simmering before each addition.
ED: At some point here you need to re-add the duck legs.
Add reserved bacon; cover and place in over for 1 1/2 hours until tender.
Remove from oven.
Skim any fat that has risen to the surface and season with salt and pepper.
Top with parsley.
Delicious when served with roasted garlic mashed potatoes or soft polenta.

Serves 4