|2||5 to 5 1/2-lb ducks, quartered|
|2 tablespoons||Olive oil|
|4||Garlic cloves, minced|
|4 teaspoons||Minced fresh thyme OR|
|⅔ cup||Dry white wine|
|5½ cup||Chicken stock or canned low-salt broth|
|1 can||(16-oz) chopped peeled Italian tomatoes|
|2 teaspoons||Grated lemon peel|
|1 medium||Bunch Swiss chard, chopped|
Preheat oven to 350'F. Season duck with pepper. Heat oil in heavy large Dutch oven over high heat. Working in batches, add duck and brown well, turning frequently, about 12 minutes. Transfer to plate.
Pour off all but 1 T drippings from Dutch oven. Reduce heat to medium. Add chopped onions, minced garlic and thyme to Dutch oven and saute until onions are golden brown, about 15 minutes. Increase heat to high. Add Port and white wine and boil until reduced to glaze, scraping up browned bits from bottom of pan, about 7 minutes. Add chicken stock, tomatoes with juices and grated lemon peel. Return all duck pieces to Dutch oven. Cover and cook in oven until duck is very tender, about 1½ hours.
Transfer duck to large bowl; tent with foil. Boil cooking liquid in Dutch oven until reduced to 4 C, about 20 minutes. Add chard and boil until tender, about 3 minutes. Return duck to Dutch oven and cook until heated through, about 5 minutes. Transfer duck to bowl. Pour pan juices over; serve.
Bon Appetit/Sept/94 Scanned & edited by Di Pahl & <gg>