Braised duck legs à la Gabi

Ingredients for 4 servings:

• 4 duck legs, 400 g each, skinned
• 1 bunch thyme, leaves picked and chopped (set aside 2 sprigs for garnish)
• Salt
• Black pepper, freshly ground
• 3 tbsp olive oil
• 1 medium-sized onion(s), diced
• 150 ml red wine
• 2 can/n tomatoes, 425 ml each, chopped
• 250 ml chicken stock (ready-made product)
• ½ tsp paprika powder, hot
• 2 bell peppers, red and yellow, diced
• brown sugar

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 55 minutes

Rub the duck legs with salt, pepper, and thyme. Heat the olive oil in a large pan and sear the duck legs all over, then remove them. Sauté the onion in the frying fat until translucent, add the duck legs again, pour in the wine, and simmer for about 2 minutes. Add the tomatoes and 100 ml of chicken stock, season with salt, pepper, and paprika, bring to a boil, and simmer covered over low heat for 50 minutes, adding more stock occasionally. Add the bell peppers and simmer for another 25 minutes. Season the sauce with salt, pepper, and sugar, and serve the duck legs garnished with thyme sprigs. Serve with tagliatelle.