In this recipe, I steam the duck legs so that the flesh will melt in your mouth and not in the pot. If you use large foie gras-style legs (legs of a Moulard or Muscovy duck bred to produce foie gras), you'll need to steam them longer.
The Slow Mediterranean Kitchen by Paula Wolfert. Copyright © 2003 by Paula Wolfert. Photographs copyright © by Christopher Hirsheimer. Published by Houghton Mifflin Harcourt. All rights reserved.