Fondant De Canard With Potatoes Au Gratin (Duck Legs With Gratineed Potatoes)

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Washington Post

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Ingredients

4 duck legs, with thighs (2 pounds total)

Sea salt

Freshly ground black pepper

4 large onions; 2 Vidalia and 2 yellow, cut into thin slices

10 fresh bay leaves

6 whole cloves peeled garlic

10 large sprigs thyme

Two-thirds of a 750-ml bottle (about 2 cups) chardonnay

4 tablespoons duck fat (see headnote)

2 large (unpeeled) russet potatoes, washed well and cut crosswise into thin slices

Leaves from 2 large sprigs thyme (1 tablespoon)

4 large cloves garlic, cut into very thin slices

1 cup freshly grated Gruyere cheese

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