1. Preheat 180?°C (350?°F) center of oven.
2. In a large pan that goes in the oven, golden the duck legs on the skin side at mid heat in oil. Salt and pepper. Reserve.
3. In the same pan, golden the onions in duck fat. Salt and pepper. Deglaze with cognac. Add beer, carrots and rosemary. Place duck legs on the carrots, skin side upward.
4. Cook in the oven without lid, 1 h 30 or until meat detach itself well from the bone j
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|Serving Size: 1 Serving (369g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 289 (64%)|
|Amt Per Serving||% DV|
|Total Fat 32.2g||43 %|
|Saturated Fat 10.1g||50 %|
|Monounsaturated Fat 16g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 54.5mg||17 %|
|Sodium 136.8mg||5 %|
|Potassium 683.6mg||18 %|
|Total Carbohydrate 23g||7 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 18.2g|
|Protein 10.6g||15 %|
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Calories per serving: 452
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