Name: Braised Duck Legs with Leeks and Green Olives
Yield: Makes 4 servings
Ingredients: 4 duck legs (drumsticks and thighs, attached); Salt; Fresh-ground black pepper; 2 tablespoons olive oil; 2 leeks, white and pale green parts only, washed and coarsely chopped; 1 carrot, peeled and coarsely chopped; 6 thyme sprigs, leaves only; 6 parsley sprigs, leaves only; 1 bay leaf; 1 cup green olives; 1/2 cup white wine; 1 1/2 cups chicken broth; 1 strip of lemon zest

Editor's note: The recipe and introductory text below are from Alice Waters's book The Art of Simple Food.

This especially satisfying one-pan dish is delicious served with soft polenta, mashed potatoes, or shell beans. Good choices for the green olives are unpitted Lucques or Picholines.

Recipe notes

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