Pinot-Braised Duck With Spicy Greens

By Sunset
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4 duck legs (about 8 oz. each)

Salt and fresh-ground pepper

1 teaspoon herbes de Provence

About 1 bottle (750 ml.) Pinot Noir

2 tablespoons olive oil

1/4 cup minced shallots

4 cups low-sodium chicken broth

1 sprig fresh thyme, rinsed

1 dried bay leaf

1 tablespoon butter

1 onion (about 8 oz.), peeled and chopped

1 pound broccoli rabe (also called rapini), rinsed, ends trimmed, and cut into about 1-inch pieces, or 1 1/2 pounds mustard greens, rinsed, trimmed, and sliced crosswise

2 cloves garlic, peeled and minced

1 flat anchovy (optional), minced

About 1/4 teaspoon cayenne

About 1 tablespoon lemon juice

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