Keep the serving plates warm on the stove while you're preparing the dish.
Preheat the oven to 205°C/400°F.
Put the duck legs, skin side down, in a skillet large enough to hold all the ingredients. Put the skillet on the stovetop then turn the heat to 'medium'. Brown the legs slowly and evenly (it will take about 20 min).
Season with salt and pepper to taste.
When the legs are nicely browned, turn and sear the meat side for 1-2 min. Transfer the legs to a plate. Remove all but about one tablespoon of the fat. (Set the removed fat aside in a small container then put it the refrigerator for future use. Duck fat may be used to replace butter or oil in another recipe). Add the garlic to the skillet and cook 1 min with stirring.
Return the duck legs to the skillet, skin side up, then add the herbs. Pour in the broth. It should come about halfway up the duck legs, but should not cover them. Bring the liquid to a boil, then put the skillet in the middle of
Cook 30 min, then lower the heat to 175°C/350°F. Continue to cook until the meat is tender and the liquid is reduced, an additional 30 min. Serve on the warmed plates.
Well covered with their fat, the duck legs can keep up to 2 weeks in the refrigerator.
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