Instructions: Crush salt, garlic, thyme, pepper and chili together with mortar and pestle.

Rub each duck leg on meat side with spice mixture and combine with bay leaf in a covered container. Marinate in refrigerator overnight.

Heat olive oil in a large, heavy pot over high heat. Add duck legs skin side down and sear until nicely browned. Turn duck legs over and sear on other side until browned. This should take 10-20 minutes total. Transfer duck legs to a platter. Pour off all but about 3 tablespoons fat. Add onion, carrot and ginger, and cook over high heat 8-10 minutes, stirring frequently, until browned and tender. Add red wine, tomatoes, parsley and thyme and bring to a boil. Lower heat to a simmer and cook until reduced by half. Return duck legs to pot and add stock to cover. Bring to a boil; skim off any visible fat from surface, and reduce to a simmer. Cover and cook 20-30 minutes, until very tender.

Remove duck legs again. Strain cooking liquid through a sieve, and return liquid to pot. Bring liquid to a boil, skimming off excess fat and reduce to desired consistency for a sauce. Taste and salt as needed. Add butter to taste to finish sauce. Put duck legs on individual plates or all on a platter. Spoon sauce over and pass rest at table.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.