Duck Stew

Many older French recipes for duck, especially a duck that has passed its prime, call for braising rather than roasting. This makes no sense for whole American ducklings because the breast meat is tender and lean, perfect for cooking rare to medium rare but not for stewing, which would dry it out. Duck legs, on the other hand, are tough. Except for their relatively short braising time, you can cook duck legs in the same way you would any stew—brown them in fat, brown aromatic vegetables in