Duck Legs Braised with Little Onions

Next to vindaloo, this used to be the most requested duck dish in my mother’s house. Sometimes it was made hot, sour, and sweet, but I liked it best as a mild, simple braise with whole onions. In our house, it gets made with onions and little turnips when they’re in season. A little Madeira or Amontillado at the end can point up the sweetness of the whole onions.

Serve with plain farro or my husband’s three-grain mixture of barley, brown rice, and wild rice all cooked together for 4