Duck Bourguignonne With Chestnut Spaetzle

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Martha Stewart
Nutrition per serving    (USDA % daily values)
CAL
4486
FAT
1385%
CHOL
213%
SOD
6%

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Ingredients for 4 servings

1/4 cup plus 1 tablespoon olive oil

1/2 cup chopped celery

1/2 cup chopped carrots

1 cup chopped onions

2 cups port wine

2 (750 mL) bottles red wine

2 heads garlic, halved crosswise, excess papery skin removed

8 Moulard duck legs, trimmed of excess fat

1 cup all-purpose flour

2 tablespoons unsalted butter

8 cups Terrance Brennan's Brown Chicken Stock

3 dried bay leaves

Peel of half an orange, pith removed

8 sprigs fresh thyme

Coarse salt and freshly ground black pepper

Chestnut Spaetzle

2 tablespoons chopped flat-leaf parsley

Grand Mere

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