To prepare the brunoise, crush the pistachios using a large knife. Peel the onion and the carrot and cut them into brunoise.
Blanch it for 8 minutes in salted boiling water and drain it. In a small skillet, sweat over low heat with 1 knob of butter, adding the pistachio, then moisten with the Muscat de Rivesaltes. Let it reduce. Season. Book.
In a sauté pan, put the oil and 1 knob of butter. Trim and season the duck legs. Enter them on each side. Add the second peeled and minced onion, then thyme and bay leaf. Let cook for 5 minutes. Add the white wine. Let reduce, then wet with the duck stock. Bake for about 35 minutes.
Drain the duck legs and arrange them on a serving platter. Filter the cooking and reduce again until you obtain 2 glasses of liquid. Place the dish in the oven. Put the cooking juices on the fire. Add the brunoise, then 2 knobs of butter. Winnow. Take the dish out of the oven. Taste the sauce, salt and pepper if necessary. Coat the thighs. Sprinkle with chopped chives.
My advice:You should be able to buy only the duck legs from the poulterer.
Joëlle's point of view:Although Muscovy ducks are very large, only use males and even for good eaters plan six legs for four.
