How to make
Season the duck legs with salt and black pepper. Put them in a baking pan, skin side up. Roast them in the oven at 360°F (180°C) for between 1 hour and 1 hour and 30 minutes, depending on the size.
Meanwhile, dice the celery and carrot. Finely chop the leek and garlic.
Heat the olive oil and fry the chopped carrot and celery for about 5 minutes over medium heat.
Add the leeks and garlic. Fry for another 5 minutes and add the tomato puree.
Fry for another 2-3 minutes and add the wine. Once the liquid has reduced, pour the broth and season with the thyme.
Leave the sauce to simmer over low heat, until it thickens. Before removing it, season with salt, black pepper and sugar. Serve the duck legs with the sauce and sprinkled with Parmesan.
The roasted duck legs with sauce are very tasty.
