Braised Duck Legs with Onions and Olives

Sunday 19 January

In Oxford, we are operating under what we call "Rome rules."  If good ol' beef chuck steaks are just as ridiculously expensive as hand-cut scallops of shell-pink veal, get the veal, which is too ridiculously expensive to buy when you're at home.  And that is why we came home from the Co-op with a packet of duck legs rather than chicken.

This was our guide recipe, though for leeks read onions. Barbara had foresightedly gotten some assorted olives, and despoiled several laurus nobilis trees at the farmers' market of a leaf apiece, just in time for it.  

The duck legs take a while to cook, and don't look attractive enough to photograph at the end, but oh - the flavor is enough to make you swoon.