Salt and pepper the duck legs and brown on both sides in 1 tablespoon of hot oil. Finish cooking at 180 degrees in about 30 minutes in the preheated oven.
Cut the onions into very fine cubes. Fry in 1 tablespoon of hot oil for 2 minutes until translucent. Add the sugar and let it caramelize for 1 minute. Deglaze with the red wine. Pour in the vegetable stock and reduce the sauce for 10 minutes. Season to taste with salt, pepper and sugar. Cover and keep warm until serving.
Serve the duck with the red wine sauce. This goes well with potato and carrot puree.
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