Zarzuela's Roasted Duck Legs With Prunes

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12 Muscovy duck legs

2 carrots, cut in 3/4-inch-thick slices

1 yellow onion, cut in large dice

6 garlic cloves, peeled

4 whole cloves

1 small cinnamon stick, broken up

1 teaspoon coarsely ground pepper

2 small bay leaves

3 sprigs fresh rosemary

2 teaspoons salt

Juice of 1 orange

18 pitted prunes

2 tablespoons sherry vinegar

1/4 cup extra virgin olive oil

1/2 cup dry white wine

1 tablespoon brandy

1 tablespoon dry sherry

The Sauce

1 cup Spanish Rioja red wine

4 cups chicken stock

1 tablespoon toasted pine nuts

2 small slices of French bread, spread with olive oil and toasted

1 teaspoon salt

Sprigs of fresh rosemary for garnish

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