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The New York Times
Preheat oven to 375 degrees. Season the duck legs well on both sides with salt and pepper. Crumble herbes de Provence evenly over all sides. Lay legs skin-side up in a 3- inch-deep baking dish just large enough to hold all of them in a single layer. Roast 1 hour. Pour off duck fat from baking dish and reserve for another use. In a small saucepan, heat pinot noir to a bare simmer. Pour over legs so that meat is immersed but skin is exposed. Roast 30 minutes, or until skin is golden red. Meanwhile, heat olive oil in small saucepan and cook shallot until lightly colored. Add thyme, bay leaf and 2 cups stock. Bring to a boil and cook until reduced by half, skimming frequently. Add 2 cups more stock and continue cooking, reducing and skimming until all the stock has been added. Remove legs from roasting pan and keep warm. Pour braising liquid into measuring cup. Add 1 cup to saucepan with stock and cook until reduced enough to lightly coat the back of a spoon. Strain through a fine sieve. Season with salt and pepper. Arrange duck legs on serving plates (over mixed greens, if you like) and pour sauce on top.
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