Shallow Braised Duck Leg

4 trimmed Duck Legs
¼ C. Red Wine
¼ C. Port
1 sprig Thyme
1 Bay Leave
¼ C. large Carrot, diced
¼ C. large Onion, diced
¼ C. large Celery, diced
1 T. Tomato Paste
Duck Stock or Chicken Stock
Salt and Pepper
1 T. Oil
1 Orange Peel
1 Cinnamon Stick
5 whole All-Spice

Make sure all duck legs are trimmed with no excess skin folded over the leg meat. In a large rondeau or sauté pan, slowly brown the legs on medium heat until lightly golden in color; about 10minutes per side. When the legs are brown, remove from pan and set aside.
In a large, heavy bottom, shallow pan brown mirepoix over medium high heat for about 10 minutes. Add the tomato paste and stir constantly for 2-3 minutes or until the paste is caramelized. Deglaze with port and red wine. Reduce to dry. Place legs in pan skin side up. Cover with stock (or water) just to the edge of the skin. Bring up to simmer and place in 300ºF oven for 2 ½ to 3 hours, until the skin is crisp and dark brown and the duck legs are tender. Let cool in liquid! Don’t pull out too early or the duck will be dry.