What I ended up doing with my duck legs
I posted yesterday about a prep for duck legs that took less time than braising. I ended up with a sear-steam-broil method that worked quite well.
To start, I seasoned the duck liberally with salt & pepper. Next, in my Le Creuset dutch oven, I seared the duck on both sides until well-browned then lowered the heat to medium, put the lid on the pot, and let the meat steam for about 30 minutes (you could add wine at this point, but I didn't because I wanted to be able to reserve the duck fat).
I drained the accumulated grease, turned the duck legs over, added enough red wine to come 3/4 of the way up the side of the duck (about 1.5 cups) but leaving the skin exposed, and steamed another 15 minutes.
Next, I added a couple of handfuls of dried apricots and prunes, and let them cook down with the remaining wine. Finally, I put the duck under the broiler for about 5 minutes to let the skin crisp up, which it did, beautifully.
We were drinking a Cakebread Cab, so I just used that. I think I might be inclined to try a rich Pinot next time, or a medium-bodied Zin.
And nope, nothing else in the liquid. I thought about broth, but didn't need the extra liquid; also thought about some herbs or garlic, but really wanted to let the duck shine.