Duck Bourguignonne With Chestnut Spaetzle

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Details

18 Ingredients

• 1/4 cup plus 1 Tbsp 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 Tbsps 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 Tbsps chopped flat-leaf parsley
• Grand Mere