Braised dishes are usually good to serve with Zinfandel because of the deep flavors brought out by the slow cooking. The slightly gamy taste of the duck is balanced with the fruit in this easy to make dish. This recipe serves 6.
Trim any excess fat from the duck legs and season with salt and pepper.
Heat the olive oil in a heavy frying pan and brown the duck. Remove to a plate.
Discard all but 1 Tbs of the oil, and brown the Pancetta and onions.
Add the Zinfandel, dried fruit and herbs. Simmer for 10 minutes.
Place the duck legs back into the pan, skin side up. The liquid should come about 3/4 of the way up the legs, leaving some skin exposed. Add more Zinfandel or water if needed. Braise uncovered for 1 to 1 1/2 hours. The liquid should be barely bubbling on very low heat. Keep the liquid level at about the same level by adding Zinfandel or water.
Remove the duck to a baking rack and place in a very hot oven or under the broiler to crisp the skin. Be careful not to burn the skin!
Serve on a large puddle of the sauce, or with the sauce on the side.
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