As a seasoned chef, I start by preparing the pistachio brunoise: Crush the pistachios with the flat of a large knife. Peel and finely dice one onion and the carrot into brunoise. Blanch the vegetables for 8 minutes in salted boiling water, then drain. In a small skillet, sweat them gently over low heat with one knob of butter. Add the crushed pistachios, deglaze with Muscat de Rivesaltes, and reduce. Season to taste and set aside.
In a sauté pan, heat the peanut oil and one knob of butter. Season the duck legs generously with salt and pepper, then sear them skin-side down until golden on both sides. Add the remaining peeled and minced onion, thyme, and bay leaf. Cook for 5 minutes. Pour in the white wine, reduce, then add the duck stock. Braise in the oven for about 35 minutes until tender.
Drain the duck legs and arrange on a serving platter. Strain the cooking liquid and reduce to about 2 glasses. Warm the platter in the oven. Reheat the strained jus, stir in the pistachio brunoise and the remaining two knobs of butter. Whisk vigorously to emulsify. Adjust seasoning. Remove the platter from the oven, coat the duck legs with the sauce, and garnish with chopped chives.
Pro Tip: Ask your poulterer for duck legs only—they're perfect for this dish.
Joëlle's Insight: Even with large Muscovy ducks, opt for males and plan for six legs per four hearty eaters.
