Enjoy this delicious dish as part of your Rosh Hashanah feast or any cozy fall meal!

- Four 10-to-12-ounce duck legs, excess fat removed

- Salt

- Pepper

- 4 tablespoons olive oil

- 2 medium carrots, cut into 1/3-inch-thick rounds

- 1 small fennel bulb—halved, cored, and cut into 1/2-inch pieces

- 1 medium leek, halved lengthwise and thinly sliced crosswise

- 3 medium shallots, halved lengthwise

- 3 cups apple cider

- 2 thyme sprigs

- 2 bay leaves

- 1 tarragon sprig

- 2 ounces pancetta, cut into 1/4-inch batons

- 1 cup frozen pearl onions, thawed

- 1/2 pound cremini mushrooms, cut into 1/4-inch-thick slices

- 2 tablespoons apple cider vinegar

- 1 tablespoon honey

1. Prepare the Duck: Season the duck legs with salt and pepper. Heat 1 tablespoon of olive oil in a large cast-iron casserole. Place the duck legs skin-side down and cook until browned and the fat is rendered, about 7 minutes. Flip and cook for another 5-8 minutes until browned all over. Remove the duck from the casserole and set aside.

2. Cook the Vegetables: Drain all but 2 tablespoons of fat from the casserole. Add the carrots, fennel, leek, and shallots. Cook over moderate heat, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the apple cider, thyme, bay leaves, and tarragon. Bring to a boil.

3. Braise the Duck: Return the duck legs to the casserole, cover, and braise over low heat until the meat is tender, about 1 hour and 15 minutes.

4. Prepare the Pancetta and Mushrooms: While the duck is cooking, heat 1 tablespoon of olive oil in a skillet. Cook the pancetta until browned and crispy, about 5 minutes. Remove the pancetta with a slotted spoon and set it aside. In the same skillet, add the thawed pearl onions and a pinch of salt, cooking until they are browned in spots, about 3 minutes. Set them aside with the pancetta. Add the remaining 2 tablespoons of olive oil to the skillet, then add the mushrooms with a pinch of salt. Cook until browned and tender, about 7 minutes. Set aside.

5. Finish and Serve: Once the duck is tender, remove it from the casserole and keep warm. Use a slotted spoon to transfer the braised vegetables to a bowl. Skim off any fat from the casserole, then return the vegetables to the casserole. Bring to a boil and reduce the sauce by half. Stir in the apple cider vinegar and honey, and season with salt and pepper.

6. Assemble the Dish: Place the vegetables and sauce on a serving platter. Arrange the duck legs on top, then scatter the pancetta, onions, and mushrooms over the duck. Serve warm.