Crispy Duck Legs with Toasted Hazelnut and Garlic Sauce - extra-virgin olive oil

Method

• Preheat the oven to 325.
• In a large skillet, heat 2 tablespoons of the oil.
• Add the onion, cinnamon and a pinch of salt, cover and cook over moderately low heat, stirring, until the onion is softened, 8 minutes.
• Add the tomatoes and cook over moderate heat, stirring, until very soft, 8 minutes.
• Add the wine and boil over high heat for 2 minutes.
• Add the stock and bring to a boil, then pour into a 9-by-13-inch baking dish.
• Season the duck with salt and pepper and set the legs skin side up on the vegetables; keep the skin out of the liquid.
• Bake the duck legs on the top third of the oven for 1 1/2 hours, until the meat is tender and the skin is crisp.
• Meanwhile, spread the hazelnuts in a pie plate and toast until golden, 10 minutes.
• Transfer to a towel and rub to remove the skins, then transfer to a mini food processor.
• In a medium skillet, heat the remaining 2 tablespoons of oil.
• Add the bread and cook over moderately high heat, stirring, until browned, 2 minutes.
• Reduce the heat to low and add the garlic.
• Cook, stirring, until the garlic is golden.
• Transfer the bread, garlic and oil to the processor and grind coarsely with the hazelnuts.
• Transfer the duck to a rimmed baking sheet and keep warm in the oven.
• Strain the pan sauce through a coarse sieve set over a saucepan, pressing on the solids; scrape the vegetables on the underside of the sieve into the sauce.
• Skim off the fat.
• Boil the sauce over high heat until reduced to 2 cups.
• Whisk the hazelnut mixture into the sauce and bring to a simmer.
• Remove from the heat and whisk in the butter.
• Season with salt and pepper and serve with the duck.