Duck legs in balsamic-port wine sauce

Ingredients for 4 servings:

• 4 medium-sized duck legs, 350 – 380 g each (Barbary duck)
• 4 tbsp balsamic vinegar, optionally with strawberry balsamic vinegar for a special touch
• 250 ml port wine (vintage)
• 4 shallots
• 1 tbsp honey, acacia honey (or other)
• 2 tbsp marmalade, orange(s)-
• 2 tbsp tomato paste
• 2 tbsp black pepper, whole grains
• Sea salt
• possibly veal stock

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Preheat the oven to 220°C (top and bottom heat, no fan!). Crush the pepper in a mortar and add it to a roasting pan. Heat until the flavors are fully released. Trim the duck legs of excess fat, wash them, and rub them generously with salt. Add them to the hot pepper oil and place the duck legs, skin-side down, in the peppercorns. Sear over medium heat until crisp. Depending on the size of the legs, this will take about 8 minutes. Pour in the balsamic vinegar, close the roasting pan, and place it in the oven. After about 45 minutes, remove the legs. If there is too little liquid, add a little port wine. Peel and quarter the shallots, add them, stir in the tomato paste, honey, and orange marmalade. Return the legs to the sauce and braise in the covered roasting pan for another 60 minutes. Reduce the heat to 180°C. Remove the skin from the duck legs and discard the skin. Place the legs on a plate, cover with aluminum foil, and keep warm in the switched-off oven. Strain the gravy through a sieve into a deep-sided saucepan, add the remaining port wine, and reduce by at least half. If you have it, add 4-5 tablespoons of veal stock. Season with port wine, balsamic vinegar, and the other aromatics. Serve by tossing the duck legs with this highly aromatic, creamy sauce. Serve with tagliatelle, tossed in butter with toasted and chopped walnuts or pine nuts. A good wine to accompany this dish would be Banyuls, a Beerenauslese, or even an Amarone.